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Cook'n with Betty Crocker 
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Indian Lentils and Rice |
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Serves: 6 Print this Recipe8 medium green onions, chopped (1/2 cup) 1 tablespoon finely chopped ginger root 1/8 teaspoon crushed red pepper 2 cloves garlic, finely chopped 5 1/4 cups vegetable broth 1 1/2 cups dried lentils, sorted and rinsed 1 teaspoon ground turmeric 1/2 teaspoon salt 1 large tomato, chopped (1 cup) 1/4 cup shredded flaked coconut 2 tablespoons chopped resh or 2 tsp dried mint leaves 3 cups hot cooked rice 1 1/2 cups nonfat plain yogurt Spray 3-quart saucepan with nonstick cooking spray. Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender. Stir in 5 cups of the broth, 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 tomato, coconut and mint. Serve over rice with yogurt. 1 Serving: Calories 335 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 0mg; Sodium 920mg; Carbohydrate 61g (Dietary Fiber 9g); Protein 23g. *5 1/4 cups water and 2 tablespoons vegetable bouillon granules can be substituted for the vegetable broth. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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