Kitchari, also called khichdi in India, is a simple dish of rice and lentils cooked together in one pot with spices. In Ayurvedic cooking it is considered especially easy to digest and is often eaten as a light, warming meal.

Is kitchari vegan and gluten-free?

This kitchari is vegan, because it is cooked with coconut oil instead of the traditional ghee and served with plant-based yogurt. Basmati rice, red lentils, vegetables and spices are also naturally gluten-free. Only roti or naan on the side contain wheat, so choose a gluten-free flatbread or skip the bread.

Which lentils work for kitchari?

Red lentils are ideal because they cook in about the same time as basmati rice and break down into a creamy texture. Traditionally, yellow split mung beans are often used. Brown or green lentils take much longer and should be precooked.

Can I make kitchari ahead?

Yes, it keeps in the fridge for 3 days and can be frozen for up to 3 months. It thickens a lot as it sits, so add a splash of water when reheating and stir well.

What goes with kitchari?

A spoonful of soy or coconut yogurt, fresh cilantro and a few chili flakes. Freshly baked roti or naan go well with it, and a squeeze of lemon juice makes the dish nice and fresh.

10 NOVEMBER 2026

Kitchari with Red Lentils and Spinach

Name: Kitchari with Red Lentils and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 gr (7 oz.) basmati rice; 100 gr (3.5 oz.) red lentils; 1 Tbsp coconut oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 onion; 1 tsp ginger; 1 tsp turmeric; 1 tsp coriander seeds; 1 tsp ground cumin; 1 tsp salt; 1 l (4 1/4 cups) water; 2 carrots; 1 handful baby spinach; fresh cilantro; 4 Tbsp plant-based yogurt; chili flakes

By Verena Frei

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Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4 servings

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withbasmatired lentilscoconut oil

Hello lovelies,

when it gets gray and cold outside, I love cooking something that warms you from the inside. Kitchari is exactly that kind of dish: basmati rice and red lentils simmer together with cumin, mustard seeds, turmeric and fresh ginger in a single pot until everything is soft and creamy. Carrots and baby spinach go in too, with a spoonful of plant-based yogurt and fresh cilantro on top, and after 45 minutes a warming, completely vegan dinner is on the table.

Close-up of vegan kitchari with plant-based yogurt, fresh cilantro and chili flakes

Rice and lentils cooked in one pot show up in many cuisines around the world. If you like the idea, also try my mujadara with lentils and crispy onions, which comes from Arabic cooking and tastes completely different.

Rice, lentils and spices

Kitchari comes from India and is considered especially easy to digest in Ayurvedic cooking. Red lentils are perfect for it, because they cook in about the same time as basmati rice and break down into a lovely creamy texture. The flavor comes from the spices: cumin and mustard seeds are toasted in hot coconut oil first until they pop, then the onion, ginger, turmeric and coriander follow. Together, rice and lentils also bring a good amount of plant protein.

Kitchari in a blue bowl with plant-based yogurt, cilantro and roti flatbread on the side

I like kitchari best with warm flatbread for dipping. We usually have roti with it, and the naan from my sweet potato curry with chili naan works just as well. Wash the rice and lentils thoroughly before cooking until the water runs clear, so the kitchari does not turn sticky.

Rice and lentil stew with carrots and spinach, plant-based yogurt and a golden spoon in a blue bowl

Ayurvedic lentil dish from above with vegan yogurt, cilantro and flatbread

Ingredients for kitchari: basmati rice, red lentils, carrots, baby spinach, onion, ginger and spices

Kitchari is also ideal for cooking ahead. It keeps in the fridge for 3 days, and when reheating I simply add a splash of water, because it thickens a lot as it sits.

If you enjoy the combination of lentils and Indian spices, my cauliflower lentil curry with dates is the next recipe for you. Cook the kitchari and tell me in the comments how you liked it.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: kitchari is meant to be thick, just like a hearty stew. If you prefer it looser, add another 100 to 200 ml (about 1/2 to 3/4 cup) hot water at the end. Ghee is traditional in Ayurvedic cooking, but coconut oil gives the kitchari a fine, rounded flavor and makes it vegan. Soy yogurt adds a little more protein per serving than coconut yogurt. A squeeze of lemon juice just before serving freshens up the dish. The mustard seeds like to jump out of the pot while toasting, so keep a lid handy.

Vegan kitchari with red lentils in a blue bowl with plant-based yogurt, fresh cilantro, roti and a spoon

Kitchari with Red Lentils and Spinach

Warming vegan kitchari made with basmati rice and red lentils, turmeric, cumin, carrots and spinach, all in one pot.

Course:Main Course
Prep:15 min
Cook:30 min
Servings:4 servings

Vegan

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EQUIPMENT

large pot with lid
sieve
fine grater for the ginger
knife and cutting board
wooden spoon

INGREDIENTS

For 4 servings:

200gr (7 oz.)basmati rice
100gr (3.5 oz.)red lentils
1Tbspcoconut oil
1tspcumin seeds
1tspmustard seeds
1onion
1tspginger freshly grated
1tspturmeric
1tspcoriander seeds lightly crushed
1tspground cumin
1tspsalt
1l (4 1/4 cups)water
2carrots
1handfulbaby spinach

To serve:

fresh cilantro to garnish
4Tbspplant-based yogurt e.g. soy or coconut yogurt
chili flakes to taste

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INSTRUCTIONS

Get ready

Wash the rice and red lentils in a sieve under running water until the water runs clear, then drain well.
Peel and finely chop the onion. Peel and finely grate the ginger. Peel the carrots and cut them into small cubes. Lightly crush the coriander seeds in a mortar or with the bottom of a glass.

Toast the spices

Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and mustard seeds and stir until the mustard seeds pop and smell fragrant.
Add the chopped onion and fry, stirring, until golden brown.
Stir in the ginger, turmeric, coriander seeds, ground cumin and salt and fry for 1 minute.

Cook the kitchari

Add the rice and lentils to the pot and toast for 1 to 2 minutes, stirring.
Pour in the water and bring to a boil. Reduce the heat, cover the pot and simmer the kitchari for 20 to 25 minutes until the lentils are soft. Stir now and then.
After about 10 minutes, stir in the carrot cubes and cook until tender.
Stir in the washed baby spinach and wait until it wilts. If the kitchari is too thick, add a little water.

Serve

Season the kitchari with salt, spoon it into bowls, garnish with fresh cilantro and serve with 1 Tbsp plant-based yogurt each. Season with chili flakes to taste.

Made it?

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Calories: 330 kcal
Protein: 11 g

GOOD TO KNOW

Frequently asked questions

Kitchari, also called khichdi in India, is a simple dish of rice and lentils cooked together in one pot with spices. In Ayurvedic cooking it is considered especially easy to digest and is often eaten as a light, warming meal.
This kitchari is vegan, because it is cooked with coconut oil instead of the traditional ghee and served with plant-based yogurt. Basmati rice, red lentils, vegetables and spices are also naturally gluten-free. Only roti or naan on the side contain wheat, so choose a gluten-free flatbread or skip the bread.
Red lentils are ideal because they cook in about the same time as basmati rice and break down into a creamy texture. Traditionally, yellow split mung beans are often used. Brown or green lentils take much longer and should be precooked.
Yes, it keeps in the fridge for 3 days and can be frozen for up to 3 months. It thickens a lot as it sits, so add a splash of water when reheating and stir well.
A spoonful of soy or coconut yogurt, fresh cilantro and a few chili flakes. Freshly baked roti or naan go well with it, and a squeeze of lemon juice makes the dish nice and fresh.

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