Spicy Red Lentils & Rice
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| 3 | cloves |
garlic
thinly sliced |
|
| 2 | each |
carrots
peeled, sliced |
|
| 8 | ounces |
mushrooms
quartered |
|
| 1 | cup |
rice
|
|
| 1 | cup |
lentils, red (masoor dal)
dried |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
turmeric
|
|
| 4 | cups |
water
|
|
| 8 | ounces |
kale
or spinach |
|
| 1 | cup |
yogurt, non-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| 3 | cloves |
garlic
thinly sliced |
|
| 2 | each |
carrots
peeled, sliced |
|
| 231.2 | ml/g |
mushrooms
quartered |
|
| 237 | ml |
rice
|
|
| 237 | ml |
lentils, red (masoor dal)
dried |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
ginger
|
|
| 5 | ml |
turmeric
|
|
| 946 | ml |
water
|
|
| 231.2 | ml/g |
kale
or spinach |
|
| 237 | ml |
yogurt, non-fat
|
Directions
Sauté scallions and garlic for three minutes or until slightly softened.
Add carrots and mushrooms and sautée, stirring occasionally for 5 minutes or until carrots are crisp - tender.
Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat.
Add the water and bring to boil over high heat.
Adjust the heat so the mixture bubbles gently.
Cover and cook for 15 minutes.
Stir in the kale.
Cover and cook for 2 minutes or just until the kale is slightly wilted.
Top each portion with ¼ cup of yogurt.
