| This recipe is liked by 3 person(s). |
Indian lentils and rice
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| indian lentils and rice | |
| 1/2 cup | chopped green onions |
| 1 tbsp | fineely chopped gingeroot |
| 1/8 tsp | crushed red pepper |
| 2 cloves | chopped garlic |
| 5 1/4 cups | vegatable stock |
| 1 1/2 cups | dried lentils |
| 1 tsp | ground turmeric |
| 1/2 tsp | salt |
| 1 cup | chopped tomatoes |
| 1/4 cup | shredded coconut, (coconut milk) |
| 2 tbsp | chopped fresh mint |
| 3 cups | hot cooked rice |
| 1 1/2 cuup plain nonfat yogurt cook onions, ginger, red pepper and garlic in saucepan over medium heat, 3 to 5 mins until onions are tender. Stir in 5 cups of veggie stock, the lentils, turmeric and salt. Heat to boiling, reduce heat, cover and simmer about 25 to 30 mins. Adding stock if needed, until lentils are tendar. Stir in tomato, coconut and mint. Serve over rice with yogurt. 249 cal | |
| 5 g | fat |
| 3 g | fiber |
5 points
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.