Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights.
MAIN GRAINS
White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
INGREDIENTS
- 2 tbsp (30 ml) coconut oil or vegan butter
- 1 onion, finely chopped
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- ½ tsp (2 ml) salt
- 1 cup (250 ml) brown basmati rice
- ½ cup (125 ml) red lentils
- ½ cup (125 ml) split yellow lentils or split yellow peas
- 2 - 14 oz (400 ml) cans light coconut milk
- 3 ½ cups (875 ml) water
- 1 tbsp (15 ml) lemon juice, more to serve
- 4 cups (1l) packed baby spinach
- ½ cup (125 ml) frozen peas
- ½ cup (125 ml) coconut yogurt
- 1 tbsp (15 ml) crunchy chili condiment
- 6 sprouted grain or raw wraps
INSTRUCTIONS
- In large pot, heat oil or vegan butter over medium. Add onion and ginger and sauté for 5 minutes, lowering heat if necessary, until onions are softened.
- Stir in turmeric, cumin, coriander, and salt, and toast until spices are fragrant, about 1 minute.
- Stir in rice, red lentils, yellow lentils, coconut milk, water, and lemon juice.
- Bring to a boil, reduce to a simmer, and cook partially covered, stirring often, until lentils and rice are broken down, about 45 minutes. Add more water if needed to thin until desired consistency (the porridge thickens dramatically as it cools; enjoy it thick or more soup-like).
- Stir in spinach and peas, cooking until wilted and warmed through.
- To serve, spoon porridge into bowls and top with yogurt and chili, with wraps on the side for dunking.
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