Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onion |
| 1 tablespoon | Minced peeled fresh ginger |
| 1 teaspoon | Cumin seeds |
| ½ teaspoon | Crushed red pepper |
| 1 teaspoon | Ground turmeric |
| 4 \N | Garlic cloves; minced |
| 2 cups | Chopped cauliflower florets |
| 2 cups | Chopped tomato |
| 2½ cup | Water |
| 1 cup | Dried lentils |
| 2 tablespoons | Fresh lime juice |
| 1 tablespoon | Minced fresh cilantro |
| ¾ teaspoon | Salt |
| 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.