Total Calories: 434
1. Spray 3-quart saucepan with cooking spray. Cook inions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling reduce heat to low. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender. Stir in tomato, coconut and mint. Serve over rice with yogurt.
Calories 285 (Calories from Fat 20)
Fat 2g (Saturated 1g)
Carbohydrate 61g (Dietary Fiber 12g)
%DAILY VALUE: Vitamin A 20% Vitamin C 10% Calcium 18% Iron 32%
DIET EXCHANGES: 4 Starch
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Indian Lentils & Rice recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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