Indian Spiced Rice With Lentils Recipes

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INDIAN LENTILS AND RICE



Indian Lentils and Rice image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups dried lentils (12 oz), sorted, rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)

Steps:

  • 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.

Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g

INDIAN SPICED LENTILS



Indian Spiced Lentils image

A delicious Cooking Light Recipe from Sept 2003 To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges.

Provided by greysangel

Categories     One Dish Meal

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 cups chopped onions
1 tablespoon finely chopped peeled fresh ginger
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons homemade curry powder
1 teaspoon ground coriander
2 1/2 cups water
2 cups reduced-sodium fat-free chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain yogurt
3/4 cup tomato puree

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
  • Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
  • Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
  • Uncover and cook 5 minutes or until most of liquid is absorbed.
  • Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.

Nutrition Facts : Calories 158.2, Fat 2.4, SaturatedFat 0.7, Cholesterol 2.6, Sodium 164, Carbohydrate 25.4, Fiber 10.7, Sugar 3.5, Protein 9.7

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