Simple Kitchari-Inspired Bowls

Servings: 4 servings

Time:

Ingredients:

1 cup dried red lentils, rinsed

2 tablespoons coconut oil

½ teaspoon ground turmeric

1 teaspoon mustard seeds

1 teaspoon fennel seeds

¼ teaspoon ground cloves

2 garlic cloves, minced

One 1-inch piece ginger, minced

¾ cup basmati or jasmine rice, rinsed

3 cups chopped vegetables (such as carrots, zucchini, squash and okra)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 cups vegetable broth

Cilantro, for serving

Coconut milk yogurt, for serving

Crushed red-pepper flakes, for serving

Directions:

1. Place the lentils in a small bowl, cover with water, soak for 30 minutes and then drain.

2. Heat the coconut oil in a large pot over medium-low heat. Add the turmeric and toast just until slightly darkened, about 10 seconds. Add the mustard seeds, fennel seeds, cloves, garlic and ginger, and cook until fragrant, about 1 minute. Add the lentils and rice, and cook, stirring, until nearly dry, about 2 minutes.

3. Add the vegetables, salt, pepper, vegetable broth and 2 cups water. Bring to a boil, then reduce the heat and simmer until the grains and vegetables are very tender and the kitchari is thick and soft and doesn’t stick to the bottom of the pot, 20 to 30 minutes. Add more water or simmer as needed to adjust the consistency.

4. To serve, divide the stew among bowls and top with cilantro, coconut yogurt and crushed red-pepper flakes.