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Rice and Lentil Traybake

Rice and Lentil Traybake

By OcadoLifePublished on 08 February 2024For 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 further
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Time 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.