Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. It’s true sunshine in a bowl for those cold winter nights.
Ingredients
- 2 tbsp coconut oil or vegan butter
- 1 onion finely chopped
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- 1 cup brown basmati rice
- ½ cup red lentils
- ½ cup split yellow lentils or split yellow peas
- 2 14 oz cans light coconut milk
- 3 ½ cups water
- 1 tbsp lemon juice more to serve
- 4 cups packed baby spinach
- ½ cup frozen peas
- ½ cup coconut yogurt or plain yogurt
- 1 tbsp crunchy chili condiment
- 6 wraps of your choice
Instructions
- In large pot, heat oil or vegan butter over medium. Add onion and ginger and saute 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 souplike.) 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.