This kitchari from the Clean Soups cookbook is vegan and gluten-free and is a fantastic hearty comforting vegetarian dish for lunch or dinner.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
*To soak the beans and rice, put them in a large bowl and add water to cover by 3 inches. Cover with a towel and soak for 8 hours or overnight. Drain well just before cooking.
**Kitchari is even better the next day; however, it will absorb most of the liquid, so you may need to add some broth or water to thin it out before reheating in a soup pot over medium-low heat.
Recipe from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photo copyright © 2016 Eva Kolenko