Spicy red lentils and rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Scallions -- thinly sliced | |
| 3 | Cloves garlic -- thinly | |
| Sliced | ||
| 2 | Carrots -- peeled and | |
| Sliced | ||
| 8 | ounces | Mushrooms -- quartered |
| 1 | cup | Rice |
| 1 | cup | Lentils -- dried, red |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Coriander |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Ginger |
| 1 | teaspoon | Tumeric |
| 4 | cups | Water |
| 8 | ounces | Kale or spinach |
| 1 | cup | Nonfat yogurt |
Directions
Saute scallions and garlic for three minutes or until slightly softened.
Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes or until carrots are crisp - tender. Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat. Add the water and bring to boil over high heat. Adjust the heat so the mixture bubbles gently. Cover and cook for 15 minutes. Stir in the kale. Cover and cook for 2 minutes or just until the kale is slightly wilted. Top each portion with ¼ cup of yogurt. Recipe By :
File