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Delicious Red Lentil Kitchari

Kitchari is a staple comfort food in India, which normally includes yellow moong dal, rice, healing spices, and vegetables. In Ayurvedic Medicine, Kitchari is used to purify the blood and cleanse and remove toxins through the digestive tract. I love Kitchari because it is delicious and satisfying. I change up the veggies with whatever I have in my fridge. I frequently add sliced curly kale, spinach, or other greens. Kitchari is an easy, versatile, and healthy dish to make and a great way to give your body's digestive tract a well-needed break. This is easy to make and really delicious!

Ingredients

  • 1 Tbsp olive oil
  • 1 medium-large yellow onion, diced
  • 4 large carrots, diced
  • 4 large celery stalks, diced
  • 2 medium Yukon potatoes, quartered and sliced into bite-size slices
  • 10 cloves garlic, minced
  • 3” piece of peeled fresh ginger, minced
  • 1 tsp hot Madras Curry Powder (I prefer McCormick’s organic)
  • 1 tsp Garam Masala (I prefer Frontier's organic)
  • ½ tsp each: coriander, turmeric, cumin
  • 1 tsp salt, to taste
  • Pinch or 2 red chili flakes, to taste (or 1 dried Thai chili)
  • 1 cup dried red lentils, rinsed
  • 1/2 -2/3 cup Basmati rice, rinsed (cooked separately in 1 cup of water)
  • 1 slender zucchini, quartered, sliced
  • 1 slender yellow squash, quartered, sliced
  • 4 cups purified water
  • 2 Veggie Bouillon cubes (I prefer Edward's & Sons Not-Chick'n bouillon)
  • 4 cups veggie broth (I prefer Imagine No-Chicken Broth)
  • 1 large bay leaf
  • 2 cups baby spinach, julienned (or other greens)
  • Optional Ingredients to add to each bowl:a dollop of plain yogurt, Braggs Aminos. lightly steamed broccoli, fresh lemon slices, chopped cilantro or parsley

Instructions

  1. Heat the olive oil in a large soup pot or Dutch oven over medium-low heat.
  2. Add the onion and cook for 5 minutes, stirring.
  3. Add carrots, potato, ginger, and celery; stir to combine.
  4. Cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent for a couple more minutes.
  5. Add the lentils, water, broth, and bay leaf and bring up to a soft boil.
  6. Lower the heat to low and let simmer for 20 minutes.
  7. Add the zucchini, summer squash, cooked rice, and seasonings.
  8. Immediately reduce the heat to low, cover, and simmer until the rice and
    lentils begin to fall apart; about 20 more minutes.
  9. Stir in the julienned spinach.
  10. Turn off the heat. Taste and season with salt, as needed.
  11. Ladle into bowls and serve with toppings as desired.
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Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.
Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.