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A soupy but satisfying rice and lentil-based dish

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1089kj 260kcal
  • Fat
    Med 18%
  • Saturates
    High 39%
  • Sugar
    Low 3%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 28g

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  • 100g Co-op basmati rice
  • 50g red lentils
  • 1 onion, chopped
  • 2cm ginger, very finely chopped
  • 2 bay leaves
  • 1.4 litres water
  • 2 tbsp ghee or butter
  • 50g Co-op British mature Cheddar cheese, grated


  1. Put the rice and lentils in a saucepan, cover with boiling water and leave to soak for 10 mins
  2. Tip into a sieve and wash under the tap until the water runs clear
  3. Return the rice and lentils to the pan, then add the onion, ginger, bay leaves and water
  4. Season well with black pepper, bring to the boil, then reduce to a simmer
  5. Cook for 25 mins, stirring occasionally and skimming off any impurities that rise to the top, until the rice and lentils have mostly broken down
  6. Reduce the heat and whisk for 3-4 mins, until the mixture is more like a soup consistency, adding a little extra water if it becomes too thick
  7. Add the ghee or butter, if using, and stir through to melt
  8. Serve topped with grated cheese, if you like