Red Lentil Rice

Loaded with flavor, this rice and lentil recipe makes a satisfying side dish accompaniment to grilled meats.

Red Lentil Rice

by 5  people

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  • 1/2  cup 
    chopped onion (1 medium)
  • 1   teaspoon 
    cumin seeds, crushed
  • 1/2  teaspoon 
  • 1/8  teaspoon 
    cayenne pepper
  • 2   
    cloves garlic, minced
  • 1   tablespoon 
    olive oil
  • 1 1/3  cups 
    uncooked basmati rice or long grain rice
  • 2  14  ounce can 
    chicken broth
  • 1/2  cup 
  • 1   cup 
    frozen peas
  • 1/2  cup 
    dry red lentils, rinsed and drained
  • 1/4  cup 
    snipped fresh mint
  • 1   teaspoon 
    garam masala
  • 1   
    recipe Yogurt Raita
Yogurt Raita
  • 1  6  ounce carton 
    plain yogurt
  • 3/4  cup 
    chopped, seeded cucumber (1 small)
  • 1/2  cup 
    chopped, seeded tomato (1 medium)
  • 1   tablespoon 
    snipped fresh mint
  • 1/8  teaspoon 
    Dash ground black pepper

In a 4-quart Dutch oven cook and stir onion, cumin seeds, salt, cayenne pepper, and garlic in hot oil over medium heat for 2 minutes; add rice. Cook and stir for 1 minute more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir peas and lentils into onion mixture. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until lentils are just tender. Remove Dutch oven from heat; stir in mint and garam masala. Let stand, covered, for 5 minutes before serving. Serve with Yogurt Raita. Makes 6 main-dish servings.
Yogurt Raita
In a medium bowl stir together yogurt, cucumber, tomato, mint, salt, and black pepper.

Nutrition information
Per Serving: cal. (kcal) 274, Fat, total (g) 3, chol. (mg) 3, sat. fat (g) 1, carb. (g) 50, fiber (g) 4, pro. (g) 10, sodium (mg) 827, Potassium (mg) 333, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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