This gentle morning kitchari recipe is a warm, comforting dish to start your morning off right. Rich, creamy, and packed full of herbs and spices, you’ll be fully energized as you head into your day!
Gentle morning kitchari is one of my favourite recipes for starting the day. Lentils and rice are mixed with authentic Indian spices and veggies. It has a texture similar to porridge, which makes it a comforting breakfast dish, and it will really kickstart your day.
Why You’ll Love This Kitchari Recipe
- A different way to do breakfast . So many breakfast foods are sweet, and the non-sweet options are pretty limited, especially when you’re vegan. This kitchari is something I really look forward to eating in the morning!
- Fuel for the day . Unlike bagels and donuts and sugary cereals, the lentils, rice, and veggies in this kitchari recipe will keep you full, satisfied, and give you that boost you need to get your day started. (Who needs coffee?!)
- Excellent for meal prep . Make a big batch of kitchari and you can warm it up for an easy, comforting breakfast all week long.
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Notes on Ingredients
Here are all the ingredients you need to make gentle morning kitchari. Check out the recipe card at the bottom of the page to see the exact quantities.
- Coconut oil
- Mustard seeds
- Cumin seeds
- Yellow onion – You can use a white onion, red onion, or shallot if you don’t have a yellow onion.
- Carrots
- Fresh ginger – While fresh ginger is much better for this recipe, you can use ground ginger if that’s all you have.
- Basmati rice – Jasmine rice also works just fine for this dish.
- Dal – You can use moong dal, toor dal, urad dal, or red lentils, whichever you prefer.
- Ground turmeric
- Ground cloves
- Salt
- Ground pepper – Make sure to use freshly-ground black pepper.
- Vegetable broth – Try to use a low-sodium broth, or use my homemade vegetable broth recipe.
- Water
What is Dal?
“Dal” is a catch all word in Indian cooking for lentils, split peas, and beans. Moong dal, also known as green gram beans, are the yellow lentils that are found inside green lentils. Toor dal is a yellow split pea. And urad dal is black lentils. All of these dal have a flavour and texture that is perfect for kitchari.
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How to Make Gentle Morning Kitchari
- Cook the spices. Heat the oil over medium heat in a large pot, then add the cumin and mustard seeds. Cook, stirring constantly, until they begin to pop.
- Cook the veggies. Add the onion, carrots, and ginger to the pot, and sauté for about 5 minutes, or until the onion is translucent.
- Add the rest of the ingredients. Stir the rice, dal, turmeric, cloves, water, vegetable broth, salt, and pepper into the pot.
- Simmer. Increase the heat to high and bring the kitchari to a boil. Then lower the heat, cover the pot, and simmer for 20 minutes. Remove the lid and continue to simmer uncovered until it reaches a porridge texture.
- Serve . Once the kitchari is the right texture, garnish and serve hot.
Tips for Success
- Use a homemade broth. Store-bought stock is great, but it’s never as good as when you make it at home. I always recommend using a homemade broth when possible, and that’s especially true with a dish like this, where the stock really shines through.
- Adjust the texture to your liking. Just like with oatmeal, different people like different textures for their kitchari. If you like a thick consistency, cook it a little longer. If you prefer your gentle morning kitchari to be a little runnier, cook it for a shorter amount of time, or add extra liquid.
- Use lots of toppings. This kitchari is great as is, but it’s a lot better with some fun toppings. I like to top mine with fresh lemon or lime, chopped cilantro, and melted coconut oil, but you can put almost anything on top of a bowl of kitchari. Try toasted cashews, coconut flakes, and chutney, or a dash of your favourite hot sauce.
How to Store and Reheat Kitchari
Leftover kitchari will last in the fridge for up to 4 days if stored in an airtight container. Reheat it over medium heat on the stove top for 3-5 minutes, until warm all the way through. You can also reheat it in the microwave on medium heat, cooking in 30-second increments until hot. You might want to add a splash of water to the kitchari before heating so that it doesn’t get too dry.
Can I Freeze This Recipe?
You definitely can! This kitchari recipe will last in the freezer for up to 6 months, as long as it’s stored in an airtight container. Thaw in the fridge, or defrost in the microwave before reheating.
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More Indian & Lentil Recipes to Make
- Homemade Garlic Naan
- Vegan Butter Chicken with Tofu
- Easy Chickpea Tikka Masala
- Coconut Curry Lentil Soup
- Butter Cauliflower
Ingredients
- 1 tablespoon coconut oil
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1 white or yellow onion , diced
- 3 carrots , peeled and diced
- 1 tablespoon finely grated or minced fresh ginger , or 1 teaspoon ground ginger
- ¾ cup white basmati or jasmine rice, rinsed , ( 140 g)
- 1 cup dried moong dal, toor dal, urad dal, or red lentils , ( 200 g)
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups low-sodium vegetable broth , (950ml)
- 2 cups water , (475ml)
Optional Toppings
- lemon wedges
- chopped fresh cilantro
- melted coconut oil , for drizzling
Instructions
- Heat the oil in a large pot over about medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
- Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, uncovered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.
Notes
Kitchari
Ingredients
- 1 tablespoon coconut oil
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1 white or yellow onion diced
- 3 carrots peeled and diced
- 1 tablespoon finely grated or minced fresh ginger or 1 teaspoon ground ginger
- ¾ cup white basmati or jasmine rice, rinsed ( 140 g)
- 1 cup dried moong dal, toor dal, urad dal, or red lentils ( 200 g)
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups low-sodium vegetable broth (950ml)
- 2 cups water (475ml)
Optional Toppings
- lemon wedges
- chopped fresh cilantro
- melted coconut oil for drizzling
Instructions
- Heat the oil in a large pot over about medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
- Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, uncovered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.
Notes
Nutrition
Kitchari https://jessicainthekitchen.com/gentle-morning-kitchari-one-pot-vegan-gf/ November 22, 2020
This vegan coconut curry lentil soup is rich, creamy, hearty, and full of rich winter flavors. It’s a quick and easy one-pot meal that’s perfect for busy weeknights.
It’s not exactly a secret that I’m a big fan of soup, especially once the weather starts to get cold. A big bowl of warm, hearty soup on a cold day is one of the most comforting things in the world. I’ve become a big fan of lentil soups , which are filling and so tasty. This coconut curry lentil soup has quickly become one of my favorites, in part because it takes only 40 minutes and one pot to make.
This vegan soup is rich and creamy, thanks to lots of coconut milk in the broth. But it’s also full of strong flavors like ginger, garlic, curry paste, and soy sauce. This soup is a weeknight staple in my kitchen during the colder months, and I’m excited for you to make it.
Notes on Ingredients
Here are the ingredients that you’ll need to make coconut curry lentil soup. Scroll to the recipe card at the bottom of the article to see the exact amounts.
- Sesame oil
- Grated ginger – This is an important ingredient, so be sure to use fresh ginger.
- Red curry paste
- Onion – Red onion is best for this recipe, but you can use a white or yellow onion if that’s all you have.
- Garlic
- Sea salt
- Black pepper – Fresh ground black pepper is best for this recipe.
- Sugar – You can use coconut sugar or brown sugar.
- Soy sauce – Liquid aminos or tamari are good substitutes for soy sauce.
- Red lentils
- Coconut milk – You can use full fat or low fat coconut milk.
- Vegetable broth
- Lime juice
- Sambal oelek or sriracha – This is an optional ingredient.
- Lime wedges – Lime wedges are an optional garnish.
- Purple cabbage – Purple cabbage is also an optional garnish.
How to Make Coconut Curry Lentil Soup
Here’s how to make this easy one pot soup.
- Cook the curry and ginger. Heat sesame oil in a pan over medium high heat, then add the ginger and curry paste. Fry it in the oil while stirring for 1 minute.
- Add the aromatics. Add the onion and garlic to the pan, and cook until the onion is a little translucent. This should take about 5 minutes.
- Season. Add salt, pepper, sugar, and soy sauce to the pot, and stir to combine.
- Add the lentils. Put the lentils in the pot and stir.
- Add the liquid. Pour the broth and coconut milk into the pot, and bring to a boil. Once the liquid is boiling, reduce to a simmer, and cook until the lentils are cooked all the way through, while stirring occasionally. This should take about 20-30 minutes.
- Squeeze in the lime. Add the lime juice to the soup, stir to combine, and turn off the heat.
- Serve. Stir in the sambal oelek or sriracha, if you’re using it. Add any toppings, then serve and enjoy.
Tips for Success
Here are a few different tips for making this coconut curry lentil soup.
- Use a homemade broth. For the best results, use a homemade vegetable stock rather than a store bought one. My recipe for vegetable broth made with veggie scraps is a great stock for this soup.
- Cook the soup longer. One of the great things about this recipe is how quickly you can make it. You only need about 40 minutes! But if you have more time than that, you can extract even more flavor. This recipe calls for simmering the soup for 20-30 minutes, but if you simmer it longer than that, you’ll get even stronger flavors.
- Season at the end. When this recipe calls for seasoning the dish, go light on the salt. As you build the rest of the flavors, the sodium level can change. Different chicken stocks have different sodium levels, and the more you cook the soup the more intense the flavors will become. Taste the soup before serving, and then add more salt if it’s needed.
Serving Suggestions
This vegan coconut curry lentil soup goes with so many different things. Here are a few of my favorite foods to serve with it.
- Bread. Soup and bread is a timeless combination. You can serve this soup with anything from no knead dutch oven bread , to vegan cornbread , to garlic naan .
- Salad. I love the combination of soup and salad, as the fresh, bright salad balances the warm, hearty soup. I like to serve this soup with a vegan caesar salad or a kale salad with sesame tahini dressing .
- Rice. It’s hard to beat serving coconut curry lentil soup with good old fashioned rice. You can also try cauliflower rice .
How to Store and Reheat Coconut Curry Lentil Soup
This hearty vegan soup will last in the fridge for up to 5 days. Just make sure that you store it in an airtight container. To reheat the soup, heat it over medium heat on the stove until warm all the way through, about 5-6 minutes.
Can I Freeze This Recipe?
You can definitely freeze this coconut curry lentil soup recipe. Just put the soup in an airtight container, and it will last in the freezer for 3 months. Thaw in the fridge or defrost in the microwave before reheating.
More Recipes With Lentils
Here are a few of my other favorite recipes that have lentils in them.
- Easy lentil soup
- One pot red lentil chili
- Vegan shepherd’s pie
- Vegan lentil stew
- Lentil balls with zesty rice
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste , I use this vegan one
- ½ red onion
- 4 cloves garlic , minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons sugar , brown or coconut sugar
- 1 tablespoon light soy sauce , or liquid aminos/gluten free tamari/ coconut aminos
- 1 1/2 cups red lentils
- 1 13.5-ounce can coconut milk , (383g) (full fat or lite)
- 5 cups vegetable broth
- juice of 1 lime
- ½ tablespoon sambal oelek or Sriracha , optional, for heat
- Top with lime & chopped purple cabbage , optional
Instructions
Vegan Coconut Curry Lentil Soup
- In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and soy sauce on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
- Enjoy!
