Red lentil kedgeree with avocado and tomato

From Cookipedia

This recipe requires preparation in advance!

A vegetarian slant on the popular Indian breakfast dish that is perfect for a light supper or snack.

This recipe does not need preparing in advance, but as supermarkets seem unable to sell ripe avocados at a reasonable price, if at all, it might be worth buying unripe avocados, leaving them on a window sill until nice and soft and making this recipe when they are just right.

Red lentil kedgeree with avocado and tomato
Servings:Serves 4
Calories per serving:299
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Recipe author:Chef
First published:20th November 2012

Best recipe review

Vegetarian kedgeree


A fabulous variation on kedgeree for the vegetarians amongst us.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Soak the rice and lentils in cold water for 10 minutes, drain well.
  2. Heat the oil and butter in a large pan and sautee the onion gently for 5 minutes
  3. Add the crushed garlic and the korma paste and stir-fry for a few minutes
  4. Tip in the rice and lentils and bay leaf, stir to coat with oil.
  5. Add the stock, stir once and bring to the boil.
  6. Simmer, covered for 15 minutes - check that the lentils and rice are properly cooked. If they are not cooked after 15 minutes, sprinkle a little more water over them if they are drying out and give them another 5 minutes. Some lentils take longer than others.
  7. Peel and dice the avocado and toss in the lemon juice, chop the tomatoes and coriander and mix in with the avocados.
  8. Season with salt and pepper.
  9. Serve the rice and red lentils, topped with the tomatoes, avocados and herbs.

Serving suggestions

Serve garnished with lime slices.

After making this a few times we discovered that raw onions with a splash of lemon juice made a contrasting and refreshing garnish.


A few nuts or toasted almonds would be nice added at the last minute.

Add 3 or 4 cloves of peeled and crushed garlic with the onions.

Chef's notes

The prepared Indian curry pastes are a cheat, but a great stand-by for recipes like this. If you have your own fresh spices they you will know what to use to make an equivalent fresh spice mix.

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