Lentils and Rice
|Green onions||1⁄2 Cup (8 tbs), chopped (8 medium sized)|
|Chopped ginger root||1 Tablespoon (chopped finely)|
|Crushed red pepper||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Vegetable broth||5 1⁄4 Cup (84 tbs)|
|Dried lentils||12 Ounce, sorted and rinsed (1 1/2 cups)|
|Powdered turmeric||1 Teaspoon|
|Tomato||1 Cup (16 tbs), chopped (1 large sized)|
|Shredded coconut||1⁄4 Cup (4 tbs)|
|Chopped mint/2 teaspoons dried mint leaves||2 Tablespoon (fresh)|
|Hot cooked rice||3 Cup (48 tbs)|
|Fat free yogurt||1 1⁄2 Cup (24 tbs) (plain)|
1. 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.
2. 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.
3. Stir in tomato, coconut and mint. Serve over rice and with yogurt.