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Sweet And Tangy Lentils And Rice

Veggie.Lover's picture
  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)
  Honey 3 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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