Red Lentil Kitchari with Butternut Squash

A favorite from


2 cups Water

2/3 cup Red Lentils – washed and drained

1/3 cup White Basmati Rice – washed and drained

1/2 tsp No Chicken Bouillon (optional)

1/2 tsp salt

1/8 tsp Hing  (optional)

1/2 tsp grated fresh ginger

1/4 cup Golden Raisins

3/4 cup Butternut Squash – chopped into 1/2 inch cubes

1 1/2 tsp Pitta Spicing Blend (or other curry powder)

2 TBSP Shredded Coconut

Place all of the ingredients in the water in a medium sized pot and bring to a boil. Reduce to a simmer and cook approximately 45 minutes. You may use  more water if you prefer to have this to be a soupier consistency.

Sprinkle with lime or lemon juice after you have removed it from the heat.

Serves approximately 2 to 3

This Kitchari contains 5 of the Ayurvedic Six Tastes. When we add a green vegetable, we then have a delicious meal with all Six Tastes.

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