RED LENTIL & SMOKED MACKEREL KITCHRI
Serves 2 1 tablespoon olive oil or coconut oil 1 teaspoon mustard seeds 1 teaspoon nigella seeds 1 tablespoon mild curry powder 2 tablespoons Midlife Spice Mix (see below) or 3 teaspoons ground cumin, 2 teaspoons ground turmeric, and 2 teaspoons ground coriander 1 small red onion, chopped a splash of water ½ cup red lentils, rinsed generous 2 cups vegetable broth 1 bay leaf 1 cinnamon stick, broken in two 2 eggs 1 cup cooked basmati rice or ½ a pouch ready-cooked rice 150 g smoked mackerel fillets, flaked juice of ½ a lemon sea salt flakes and freshly ground black pepper cilantro leaves, to serve lemon wedges, to serve
Heat the oil in a large skillet, add the mustard seeds and nigella seeds, and fry for a couple of minutes, taking care not to burn them. Add the remaining ground spices and Spice Mix and fry for another 30 seconds. Add the onion with a splash of water and fry gently for
2 to 3 minutes, until softened.
Stir in the lentils and coat with the fragrant spice mixture, then add the broth, bay leaf, and cinnamon stick. Bring to a simmer and cook for about 15 minutes, until the lentils are tender.
Meanwhile, cook the eggs in a small saucepan of simmering water for 10 minutes until hardcooked, then plunge into a bowl of cold water and let cool. Peel and quarter the eggs.
Stir the cooked rice into the lentils, then add the fish flakes and gently heat through. Add the lemon juice and season.
Spoon the kitchri into 2 bowls and top with the hard-cooked eggs. Sprinkle with cilantro leaves, season with pepper, and serve with lemon wedges.