|8 h||20 min||6|
|1 cup||Basmati rice, dry (brown basmati rice - gluten free)|
|1 cup||Red lentils, raw|
|5 gm||Kelp (kombu, tangle) seaweed, raw (1 piece, optional)|
|2 tsp||Mustard seeds (black or yellow seeds)|
|2 tsp||Cumin seeds|
|1 tsp||Coriander seed (cilantro)|
|1 tsp||Fennel seed|
|1 tsp||Fenugreek seeds|
|2 tbsp||Ghee (or coconut oil)|
|1/2 medium||Yellow onion (diced)|
|2 clove(s)||Garlic (minced)|
|1 tbsp minced||Ginger root|
|2 tsp||Turmeric, powder|
|1 dash||Cardamom, ground|
|1/2 tsp||Asafoetida powder (optional)|
|4 cup||Water (or vegetable or bone broth)|
|1 tbsp||Lemon juice|
|1 pinch||Sea salt|
|1 cup||Frozen green peas|
|1/2 cup||Broccoli, raw (cooked, optional)|
|1/2 cup||Sweet potato (cooked or carrots, optional)|
|1/2 cup cubes||Spaghetti squash (cooked, optional)|
|1/2 cup||Cauliflower (cooked, optional)|
|1 can(s) (13.5 oz)||Coconut milk|
1. Soak rice and lentils separately, with a squeeze of lemon juice in each bowl. Add kombu, if using. In the morning, rinse well.
2. Heat a heavy-bottomed pot on medium heat. Add whole spices (mustard seed, cumin seed, coriander seed, fennel, fenugreek, cloves) and dry-sauté until spices just begin to pop a little.
3. Add ghee or coconut oil and onion. Sauté until onions soften a little. Add garlic, ginger and ground spices (turmeric, cardamom, asafoetida) and sauté a little longer, adding a bit of water if things get sticky or start to burn.
4. Stir in the rice and lentils with water or broth. Bring to a boil, cover and simmer for about an hour or longer. If you want it to be more of a congee keep adding water and cooking it longer.\
5. Stir in lemon juice and vegetables. Adjust for taste.
are a great source of protein for vegetarians and vegans, they are high in fiber which helps to promote bowel regulation!