| 24 | 575 | 276 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 h 20 min | 1 h 15 min | 8 |
| 1 cup | Basmati rice, dry |
| 1 cup | Red lentils, split |
| 1 tbsp | Kelp (kombu, tangle) seaweed, raw (optional) |
| 2 tsp | Mustard seeds (black or yellow) |
| 1 tsp | Cumin seeds |
| 1 tsp | Coriander seed (cilantro) |
| 1 tsp | Fennel seed |
| 1 tsp | Fenugreek seeds |
| 4 clove | Cloves |
| 4 tbsp | Ghee |
| 1/2 medium | Yellow onion |
| 2 clove(s) | Garlic |
| 1 tbsp minced | Ginger root |
| 2 tsp | Turmeric, ground |
| 1/4 tsp | Cardamom, ground |
| 4 cup | Water (or vegetable or bone broth) |
| 1 tbsp | Lemon juice |
| 1 cup | Frozen green peas |
| 1/2 can(s) (13.5 oz) | Coconut milk, sweetened |
| 1/3 cup | Broccoli, raw |
| 1/3 cup | Sweet potato |
| 1/3 cup cubes | Spaghetti squash |
| 1/3 cup chopped | Carrots |
| 1/3 cup | Cauliflower |
1. Soak rice and lentils separately overnight, with a squeeze of lemon juice in each bowl. Add kombu. 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. Add ghee or and onion. Sauté until on-ions soften a little.
3. Add garlic, ginger and ground spices (turmeric, cardamom,) and sauté a little longer, adding a bit of water if things get sticky or start to burn.
4. Stir in rice and lentil, 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 longer. Stir in lemon juice and Adjust for taste.
Add a pinch of asfetida for extra spice!
Lentils
are a great source of protein for vegetarians and vegans! They are high in fiber which helps to promote healthy digestion!
| Grain | 0.7 |
| Meat Alternative | 0.7 |
| Vegetables | 1.3 |
