Indian Lentils and Rice

Cuisine: Indian

Category: legume

Servings: 6


1/2 cup chopped green onions
1 tablespoon finely chopped
1/8 teaspoon crushed red pepper
2 cloves garlic, finely chopped
5-1/4 cups Vegetable Stock*
1-1/2 cups dried lentils
1 teaspoon ground turmeric
1/2 teaspoon salt
1 cup chopped tomato (about
1 large)
1/4 cup shredded coconut
2 tablespoons chopped fresh
mint leaves
3 cups hot cooked rice
1-1/2 cups plain nonfat yogurt
5-1/4 cups hot water and
2 tablespoons vegetable or chicken
bouillon granules for stock.


Spray 3-quart saucepan with nonstick cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat, stirring occasionally, 3 to 5 minutes until onions are tender. Stir in 5 cups of the Vegetable Stock, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender. Stir in tomatoes, coconut and mint. Stir over rice, with yogurt. 6 servings

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