The most warming, high vibe, comforting, healing thing you could probably ever eat. Kitchari is an Ayurvedic dish that promotes detoxification and helps with all three doshas. This dish is not only known to cleanse the body, but the soul too! Its so nutritious, nurturing and I swear after I eat this for dinner I sleep better than I ever have!
Traditionally, there are mung beans in this dish, but to be real, I didn’t have any on hand when I went to make it and this version has me feeling all the vibes even without the beans! This is a perfect example of using what you’ve got on hand! I like to top it off with some coconut yogurt and sauerkraut. Adds a bit of creaminess and extra flavor to the top.
Serves 4 - 5
1 tbsp coconut oil
1 onion, peeled and diced
1 leek, ends chopped off and sliced
1/2 fennel bulb, ends chopped off and diced
3 cloves garlic, minced
2 Inch cube ginger, peeled and minced
2 tbsp turmeric
1 tsp fennel seeds
1 tsp mustard seeds
1/2 tsp cayenne (optional)
1 tsp black pepper
2 cups chopped and seeded butternut squash
2 tomatoes, chopped
1 cup washed lentils
1/2 cup brown rice
5-6 cups veggie broth
1 cup shiitake mushrooms
salt + pepper
In a soup pot or ceramic pot, heat coconut oil over medium heat.
Add onions and a pinch of salt. Stir for 2 minutes.
Add leeks, garlic, ginger and fennel. Stir for two more minutes.
Add turmeric, fennel seeds, mustard seeds, cayenne and black pepper.
Stir for about a minute letting the spices toast a bit.
Add the butternut squash. If at this point the pan is dry and starting to burn, add a splash of broth and stir. Cook for about 2 minutes.
Add the tomatoes, stir well and cook for another 2.
Add the lentils and rice, stir and add half the broth.
Cover and cook for about 15 minutes, stirring every few minutes.
Slowly as you stir over the next 10 minutes, add the rest of the broth and the mushrooms. Almost as if you’re making a risotto.
Keep stirring until your lentils and beans are fully cooked and the consistency is one of a porridge. You may need a little more broth.
Spoon out into bowls and serve with coconut yogurt and sauerkraut!