Kitchari is a basic dish in the ayuverdic way of life, and it is often eaten as a part of a cleanse because it’s easy on the digestion. This delicious savory breakfast, lunch or dinner is very nourishing and it balances the body. Kitchari is like a cross between a creamy rice porridge and a lentil soup. It is a one pot dish which basically cooks itself.
Ayurveda originates from India where people know their spices. The unique blend that is used is here is for two reasons, for the flavor but also to balance the energies, the doshas in the body. The spices are warming, detoxifying and anti-inflammatory at the same time. You can adjust spices if you know what type of dosha you are, vata, pitta or kapha. This recipe is a basic Kitchari which anybody can enjoy.
In this recipe I choose brown lentils, spilt yellow lentils are mostly used but I find it delicious with any lentil. I seriously could eat this every day for breakfast! It is filling, warming, nourishing, light on the digestion and just feels good in the belly. Kitchari delivers whole grains, plant based protein and plenty of vegetables. And it tastes amazing. I added a few slices of avocado for creaminess and to get the spices and nutrients better absorbed.
I also like to add a little bulb of plant based yogurt on top. This recipe is part of my nutrient dense plant based weight loss meal plan, Day 5.
When you are interested in a cleanse check out my online 10 day alkaline detox or Soup Days, an easy cleanse for the body ( free ) to reset your digestion and lose some excess weight.
Let me know if you gave the kitchari a try,
If you like this recipe you can print it or save the picture below to your Pinterest board,
Kitchari [ Rice Lentil Stew ]
- 1 tbsp coconut oil
- 2 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 medium onion, chopped
- 1 cup red or split yellow or brown lentils
- 3/4 cup white basmati rice
- 4 cups low sodium vegetable broth
- 2 cups water
- 2 bay leaves
- 3 – 5 cups chopped vegetables I added 2 carrots, 1 medium zucchini and 1 cup finely chopped cauliflower
- 1/3 cup chopped fresh cilantro, optional
- Heat the oil and add the spices, cook for 2 to 3 minutes. Add the onion and cook another 2 minutes.
- Add the beans and rice, stir, and add in the liquids and bay leaves. Taste the broth to check if there is enough salt.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes. If too thick you can add a little more water while cooking. Add in the chopped vegetables and cook for another 10 minutes until everything is tender.
- When everything is cooked stir in the chopped cilantro, optional. Top with 3 slices avocado and a wedge of lemon.