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Lentil And Rice Supper

chef.tim.lee's picture
  Water 6 Cup (96 tbs)
  Lentils 1 3⁄4 Cup (28 tbs)
  Turmeric 1⁄2 Teaspoon
  Chopped coriander/1 tablespoon dried whole coriander 3 Tablespoon
  Yellow squash 2 Medium
  Mushrooms 1⁄2 Pound
  Green pepper 1 Medium
  Onion 1 Medium
  Worcestershire sauce 1 Tablespoon
  Salt 2 Teaspoon
  Vegetable oil 1 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Hot sauce 1⁄2 Teaspoon
  Hot cooked rice 4 Cup (64 tbs)

Combine first 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until lentils are done.
Add next 6 ingredients; cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Heat oil in a small skillet; add cumin seeds and pepper.
Cook over medium heat, stirring constantly, 1 to 2 minutes.
Add to lentil mixture; stir in hot sauce.
Serve over rice.

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