Tuesday, December 11, 2012,10:38 PM
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- Red Lentil Kedgeree with Avocado and Tomatoes
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PrintRED LENTIL KEDGEREE WITH AVOCADO AND TOMATOES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the fat in a saucepan. Add the sliced onion and cook gently for about 10-12 minutes or until softened. Stir occasionally.
- Stir in the cumin, cardamom pods and bay leaf, cook for a minute or two, stirring all the time.
- Add the drained rice and lentils to the onions in the saucepan. Stir in the vegetable stock and bring to the boil.
- Simmer to low flame, cover and cook for about 15 minutes or until the rice and lentils are tender.
- Place the diced avocado in a bowl and toss with the lemon juice. Stir in the tomatoes and chopped coriander. Adjust seasoning with salt and pepper to taste.
- Fluff up the rice with a fork, spoon into a warmed serving dish and spoon the avocado mixture on top.
- Garnish with lemon or lime slices and serve.
INGREDIENTS
- 500 ml vegetable stock
- 1 ripe avocado, peeled, stoned and diced
- 150 grams basmati rice, rinsed, drained, soaked and drained
- 4 plum tomatoes, peeled and diced
- 1 red lentils, rinsed, drained, soaked and drained
- 2 teaspoon butter
- 1 tablespoon Cooking oil
- 1 onion, peeled and chopped
- 1 teaspoon ground cumin
- 3-4 cardamom pods, bruised
- 1 bay leaf
- 3 teaspoon lemon juice
- 2 tablespoon freshly chopped coriander
- Salt and freshly ground black pepper, to taste
- Lemon or lime slices, to garnish
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