Lentil And Carrot Stew With Yogurt Topping
|Olive oil||2 Tablespoon|
|Yellow onions||3 Large, coarsely chopped|
|Dried lentils||1 Cup (16 tbs), sorted and rinsed|
|Long grain brown rice||3⁄4 Cup (12 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Carrots||3 Large, peeled and coarsely chopped|
|Plain low fat yogurt/1 cup sour cream||2 Cup (32 tbs)|
Heat the oil in a 4-quart Dutch oven over moderate heat for 1 minute.
Add the onions and saute, stirring often, for 12 to 15 minutes or until dark brown.
Transfer half of the onions to a plate and set aside.
Add the lentils and rice to the onions remaining in the Dutch oven, and cook, stirring, for 1 minute.
Add the water, garlic, cinnamon, cloves, and red pepper, and cook, uncovered, for 20 minutes.
Add the carrots and cook, uncovered, 20 to 25 minutes more or until the rice and carrots are tender.
Spoon into a large serving bowl and scatter the reserved onions on top.
For the topping, spoon the yogurt into a serving bowl and pass separately.