Indian Lentils and Rice

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Servings: 6
  • Rating:

Ingredients

  • 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)

Directions

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.