A bit like savoury porridge, this gently spiced ancient Indian dish is based on rice and lentils
Serves 4  / 
Prep 10 minutes  / 
Cook 25 minutes


100g Coop basmati rice
200g Coop dried red split lentils
4 tbsp olive oil
5cm ginger, finely grated
¼ tsp ground black pepper
2 tsp ground coriander
2 tsp turmeric
3 tsp cumin seeds
1.2 litres hot vegetable stock, made with 1 stock cube
200g pack Coop Tenderstem broccoli, chopped
25g pack coriander, roughly chopped
1 red chilli, deseeded and finely chopped


1. Rinse the rice and lentils in a sieve under cold water until the water runs clear, then set aside.
2. Heat half the oil in a frying pan and add the ginger, pepper coriander, turmeric and 1 tsp of the cumin seeds
3. Fry over a medium heat for 2 mins, stirring
4. Add the rice, lentils and stock, bring to a boil, then cover and simmer for 25 mins, until smooth and creamy, stirring often
5. Bring a small pan of water to the boil and add the broccoli
6. Cook for 5 mins, drain then stir through the Kitchari, along with the chopped coriander
7. Season to taste
8. Heat the remaining oil in a small frying pan, add the rest of the cumin seeds and cook for 30 seconds
9. Ladle the Kitchari into bowls, drizzle over the cumin oil and scatter the red chilli on top to finish