Healthy Recipes Blog

Lentils and rice and all things nice… here’s a simple supper recipe that satisfies all the nutritional requirements of a vegetarian meal. I serve it with some plain yogurt for added ntrition and creaminess…

Lentil Kedgeree - serves 4

350 g (12 oz) whole brown lentils, soaked and drained
175 g (6 oz) brown long-grain rice
2 tsp curry powder
1 tbsp chopped parsley
2 small onions, sliced into rings
1 red pepper, sliced into rings

Cook the lentils in a pan of boiling water for 45 minutes until tender. Drain and put to one side.

Cook the rice in boiling water, salted to taste, for 40 minutes or until tender. Drain and stir in the curry powder while hot. Mix the lentils and rice together, stir in the parsley and season to ttaste with salt and pepper. Serve with the onion and pepper rings on top.