Yield: 1 Servings
|1 cup||Chopped onion|
|1 tablespoon||Minced peeled fresh ginger|
|1 teaspoon||Cumin seeds|
|½ teaspoon||Crushed red pepper|
|1 teaspoon||Ground turmeric|
|4||Garlic cloves; minced|
|2 cups||Chopped cauliflower florets|
|2 cups||Chopped tomato|
|1 cup||Dried lentils|
|2 tablespoons||Fresh lime juice|
|1 tablespoon||Minced fresh cilantro|
|6 cups||Hot cooked basmati or long grain rice|
I got this recipe from the recent issue of "Cooking Light" - I modified it, of course.
1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve with rice.
My changes - I used canned tomatoes, used broth instead of water, left out the salt, and didn't use the rice. I think you could use curry powder instead of the red pepper and turmeric.
Posted to fatfree digest by "Elizabeth J. Rowe" <erowe02@...> on Aug 31, 1998, converted by MM_Buster v2.0l.