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East Indian Lentil Kedgeree

Fresh.n.Natural's picture
Ingredients
  Oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Stock 1 1⁄2 Quart
  Bay leaves 2
  Cinnamon 1⁄2 Teaspoon, ground
  Mace 1⁄4 Teaspoon, ground
  Whole cloves 6
  Nutritional yeast 3 Tablespoon
  Lentils 1 Cup (16 tbs), soaked
  Brown rice 1 Cup (16 tbs)
Directions

Heat oil in large pot.
Saute onion and garlic.
Add rest of ingredients, except rice, to pot and cover.
Simmer for 1 1/2 hours.
Then add rice.
Cover again and simmer for an additional 30 minutes.
Drain off any remaining liquid.
Steam lentil-rice mixture until rice is dry and fluffy.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Servings: 
6

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4.125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 331 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 2.4 mg0.8%

Sodium 377.6 mg15.7%

Total Carbohydrates 47 g15.8%

Dietary Fiber 12.3 g49.1%

Sugars 1.6 g

Protein 17 g33.9%

Vitamin A 1% Vitamin C 6.8%

Calcium 5.2% Iron 19.6%

*Based on a 2000 Calorie diet

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East Indian Lentil Kedgeree Recipe