Red Lentil Kedgeree with Avocado & Tomatoes Recipe

Ingredients :

Serves 4

• 150g / 5oz basmati rice

• 150g / 5oz red lentils

• 15g / ½oz butter

• 1 tbsp sunflower oil

• 1 medium onion, peeled and chopped

• 1 tsp ground cumin

• 4 cardamom pods, bruised

• 1 bay leaf

• 450ml / ¾ pint vegetable stock

• 1 ripe avocado, peeled, stoned and diced

• 1 tbsp lemon juice

• 4 plum tomatoes, peeled and diced

• 2 tbsp freshly chopped coriander

• salt and freshly ground black pepper

• lemon or lime slices, to garnish

Method :

1. Put the rice and lentils in a sieve and rinse under cold running water. Tip into a bowl, then pour over enough cold water to cover and leave to soak for 10 minutes.

2. Heat the butter and oil in a saucepan. Add the sliced onion and cook gently, stirring occasionally, for 10 minutes until softened. Stir in the cumin, cardamom pods and bay leaf and cook for a further minute, stirring all the time.

3. Drain the rice and lentils, rinse again and add to the onions in the saucepan. Stir in the vegetable stock and bring to the boil. Reduce the heat, cover the saucepan and simmer for about 15 minutes, or until the rice and lentils are tender.

4. Place the diced avocado in a bowl and toss with the lemon juice. Stir in the tomatoes and chopped coriander. Season to taste with salt and pepper.

5. 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.

Nutritional details per 100g

energy 138kcals/575kj

protein 3g

carbohydrate 13g

fat 5g

fiber 1.5g

sugar 1.6g

sodium 0.3g

√  egg-free    √  nut-free    √  vegetarian    √  seafood-free