Kullakar Red Rice and Lentil Soup


1 cup Kullakar Red Rice

1/2 cup split red lentils

4 cups vegetable or chicken stock

1 tablespoon oil or ghee

1 onion, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

Chopped cilantro leaves for garnishing


  • Rinse the Kullakar Red Rice, split red lentils in cold water, and soak them in water for 60 minutes.
  • Bring 4 cups of vegetable or chicken stock to a boil in a pot. Drain the soaked rice and lentils and add them to the pot. Stir in some salt and cover the pot with a lid.
  • Reduce the heat to low and let the rice and lentils cook for 30-40 minutes, or until tender and the mixture is thick and creamy.
  • In a large skillet, heat the oil or ghee over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until the onion is translucent.
  • Add the minced garlic, ground cumin, ground coriander, salt, and pepper to the skillet. Sauté for another 2-3 minutes, or until fragrant.
  • Add the cooked Kullakar Red Rice and lentils to the skillet. Stir until well combined and heated through.
  • Garnish the soup with chopped cilantro leaves and serve hot.

Electric cooker rice method:

Wash and clean the rice. Cook it for 45 minutes according to its desired consistency in an electric rice cooker.

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