Ingredients
- 2 tablespoons oil
- 150 grams onion, finely chopped (1 medium onion)
- 40 grams cloves garlic, fresh, crushed, (3 cloves garlic)
- 1 1/2 tablespoons turmeric, fresh and finely grated
- 1 tablespoons grated ginger root (1 inch knob, fresh & finely grated)
- 2 teaspoons paprika, mild
- 2 teaspoons coriander, ground
- 1 ½ teaspoons cumin, ground
- 3/4 teaspoon salt
- ½ teaspoon ground chili, or to taste
- 1 cup lentils (red)
- 150 grams green lentils, 3/4 cup
- 100 grams dry brown rice (1/2 cup)
- 2 liters chicken stock (or vegetable stock)
- 1 tin (400 ml) coconut milk
- 1/3 cup fresh coriander, chopped
How to Make
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Step 1: Heat the onion in a large pot and sauté the onion slowly until the onion is transparent., add the garlic, turmeric and ginger and stir for 1 minute. Add the spices and lentils and rice and stir to combine.
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Step 2: Pour in the chicken stock, stirring together and bring to the boil. Reduce heat and simmer, covered, for about 25 minutes or until the lentils and rice are tender. Remove the lid and add the coconut milk.
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Step 3: Bring the heat just up to the boil then remove from heat and serve with coriander sprinkled on top.
We hope you enjoy this recipe!
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