Indian Lentils and Rice
Recipe from Betty Crocker

Lentils are the "dahling" of Indian cusine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.

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Indian Lentils and Rice

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 55 mins
Related Categories: Dinner, Indian Cuisine, Indian Vegetarian, Indian Vegetarian Dishes, Lentils and Rice, Vegetarian Beans and Lentils

 
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Ingredients
  • 8  medium
    green onions, chopped (1/2 cup)
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  • 1  tablespoon
    finely chopped gingerroot
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  • 1/8  teaspoon
    crushed red pepper
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  • 2  cloves
    garlic, finely chopped
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  • 5 1/4  cups
    vegetable broth
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  • 1 1/2  cups
    dried lentils, sorted, rinsed (12 ounces)
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  • 1   teaspoon
    ground turmeric
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  • 1/2  teaspoon
    salt
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  • 1  large
    tomato, chopped (1 cup)
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  • 1/4  cup
    shredded coconut
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  • 2  tablespoons
    chopped fresh mint leaves or 2 teaspoons dried mint leaves
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  • 3  cups
    hot cooked rice
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  • 1 1/2  cups
    Yoplait® Fat Free plain yogurt (from 2 pound container)
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Directions
1.
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.
2.
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.
3.
Stir in tomato, coconut and mint. Serve over rice and with yogurt.
Nutrition information
Per serving: Calories 340 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 1380mg; Total Carbohydrate 61g (Dietary Fiber 9g, Sugars 9g); Protein 18g. Daily Values: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 35%. Exchanges: 3 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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