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Kitchari [ Rice Lentil Stew ]

An Indian inspired dish made of lentils, rice and vegetables. Easy on the digestion. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Main Course, Soup
Cuisine: Healthy, Indian, Plant Based, Vegan
Servings: 4 portions
Calories: 384kcal
Author: Tina


  • 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.