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Ingredients
| green onions - spring or scallion: 8 whole onions (chopped) |
| ginger root: 1 Tbl (finely chopped) |
| red pepper flakes: 1/8 tsp (crushed) |
| garlic: 2 cloves (finely chopped) |
| soup - vegetable broth: 5 1/4 cups |
| lentils: 12 oz |
| ground turmeric: 1 tsp |
| salt: 1/2 tsp |
| red tomatoes: 1 |
| dried shredded coconut meat (shredded): 1/4 cup |
| mint leaves (whole): 2 Tbl (chopped) |
| white rice: 3 cups (hot cooked) |
| nonfat plain yogurt: 1 1/2 cups |
Indian Lentils and Rice
Credit: www.bettycrocker.com
User rating:
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Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Spray 3-quart saucepan with cooking spray. Cook 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 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
- Stir in tomato, coconut and mint. Serve over rice and with yogurt.