ROASTED VEGETABLE AYURVEDIC KITCHARI WITH HERBS + LIME

Kitchari is the chicken soup of India; warming, easy to digest and like a big warm hug. We make ours with spices including; turmeric, coriander seed, fennel seed, cumin seed and ginger, then pair it with seasonal roasted vegetables, coriander and lime. 

Made from a blend of red lentils, mung dhal, rice and quinoa, this kitchari is a brilliant source of easy-to-digest protein that's kind to the belly and warms the soul. 

Pre-soaked lentils, quinoa and rice increase the digestibility of the nutrients in these foods, making them readily absorbable– rest assured, by pre-soaking, you're maximising the goodness available.

Lentils are especially good for the digestive system because they're loaded with prebiotics and fibre. No doubt you've heard of probiotics; foods containing live bacteria that help to build and encourage the proliferation of bacteria in our gut for optimal health, but prebiotics are the food/fuel preferred by the bacteria living within us (think lentils, beans, garlic, onion and oats). Prebiotics help our good gut bacteria grow and thrive, add bulk to the stool and keep things moving.

This dish is designed to be enjoyed within 5 days and will keep for the same length of time when refrigerated. You could also freeze your kitchari for up to two months. 

Served in a 1L glass jar. 

Water, mung dhal, short grain brown rice, quinoa, broccoli, sweet potato, zucchini, ginger, coriander, olive oil, lime juice, salt, turmeric, coriander seed, fennel seed, cumin seed + pepper.