Rice and Lentil Traybake
By OcadoLife
Published on 08 February 2024
For easy comfort food, this Rice and Lentil Traybake from British-Indian chef and author Romy Gill is hard to beat. “This dish – known as khichari – is a culinary gem of Indian cuisine,” says Romy. “It’s a comforting blend of rice and lentils enriched with warming spices, sweet carrots and tangy tomatoes for a simple one-pot meal without any fuss.” For another vibrant, hassle-free dish from Romy, try her Warm Chickpea and Sweet Potato Salad. Looking for more lentil recipes? Look no furtherTime and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 75g red lentils, rinsed until the water runs clear
- 150g basmati rice, rinsed until the water runs clear
- 1 large carrot, diced
- 4 salad onions (approx.), trimmed and finely sliced
- 10 baby plum or cherry tomatoes, quartered
- 75g frozen peas
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 1 tsp chilli flakes (or chilli powder)
- 1 tsp garlic granules
- 1 tsp ground ginger
- 25g unsalted butter, cut into cubes
- 1 (65g) pack mini poppadoms, to serve (optional)
- 4 tbsp natural yoghurt, to serve (optional)
- 4 heaped tsp Indian chilli-tomato pickle, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Tip the lentils and rice into a large roasting tin. Stir in the carrot, onions, tomatoes, peas, salt, turmeric, pepper, chilli, garlic and ginger. Scatter over the cubed butter, then pour over 1 L of just-boiled water.Step 2
Bake for 35-45 mins or until the rice is tender, stirring halfway through.Step 3
Serve with mini poppadoms, along with a dollop of yoghurt and pickle, if liked.