16 February 2022

Lettuce Kedgeree

Name: Lettuce Kedgeree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 lettuce; 1 Onion; 1 Chilli; 2 Garlic clove; 1tbsp Ginger; 80g Basmati rice; 1 can lentils; 1tbsp Butter; 1tbsp Olive oil; 2tsp Mustard seeds; 1tbsp Garam masala; 1tsp Ground turmeric; 1tbsp Lemon juice; 2 Eggs; 10g Coriander leaves; Salt & pepper

This dish is made with rice and lentils, pan-fried shredded lettuce, chilli, mustard seeds, spices, lemon, fresh herbs and topped with a soft boil egg. It's a delicious brunch or lunch.

Substitute:

No ginger? Swap for ginger powder.
No chilli? Use chilli flakes.
No lentils? Try with chickpeas or beans instead.
No butter? Use just olive oil instead.
No garam masala? Swap for curry powder.
No coriander? Use parsley or dill instead.
No lemon? Use lime.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

1 lettuce (chopped)

1 Onion (chopped)

1 Chilli (sliced)

2 Garlic cloves (grated)

1 tbsp Ginger (grated)

80 g Basmati rice

1 can lentils (drained and rinsed)

1 tbsp Butter (or ghee )

1 tbsp Olive oil

2 tsp Mustard seeds

1 tbsp Garam masala

1 tsp Ground turmeric

1 tbsp Lemon juice

2 Eggs (soft boiled )

10 g Coriander leaves

Salt & pepper

Recipe:

Cook the rice in a pan of boiling salted water according to the packet instructions, then drain and rinse under cold water. Leave the rice to drain fully and set aside for now.
Heat the butter and olive oil in a large frying pan over medium heat.
Add the mustard seeds, garam masala and ground turmeric and cook for 30 seconds.
Add the onion, garlic, chilli and ginger. Mix well to coat and cook until tender, for about 5-7 minutes.
Add the lentils and mix well to coat.
Add the lettuce and cook for 3-4 minutes, until warm and just wilted.
Finally, add the cooked rice and lemon juice, mix well and season to taste with salt and pepper.
Serve with fresh coriander leaves and soft boiled eggs (if you like).