Sweet And Tangy Lentils And Rice
|Roasted red peppers in water||7 Ounce (1 Jar)|
|Minced cilantro||1⁄3 Cup (5.33 tbs)|
|Chopped ripe olives||3 Tablespoon|
|Lemon juice||2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Water||3 Cup (48 tbs)|
|Dried lentils||1 3⁄4 Cup (28 tbs)|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Dry mustard||2 Teaspoon|
|Cooked instant rice||3 Cup (48 tbs), cooked without salt and fat|
Drain peppers, reserving liquid.
Chop 3 peppers; reserve remaining peppers in liquid for another use.
Combine chopped pepper, minced cilantro, and next 4 ingredients in a small bowl.
Cover and set aside.
Combine water, lentils, and green onions in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Stir in chutney, honey, and mustard; simmer, uncovered, 20 minutes or until lentils are tender.
Place 1/2 cup cooked rice on each individual serving plate; top evenly with lentil mixture.
Spoon pepper mixture evenly over lentil mixture.
Garnish with cilantro sprigs, if desired.