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Lentils and Rice

By

Betty Crocker

Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients

PREP TIME 15Min TOTAL TIME 55Min SERVINGS 6

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Ingredients

  • 8 medium green onions, chopped (1/2 cup)
  • 1 tablespoon finely chopped gingerroot
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, finely chopped
  • 5 1/4 cups vegetable broth
  • 1 1/2 cups dried lentils (12 oz), sorted, rinsed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 large tomato, chopped (1 cup)
  • 1/4 cup shredded coconut
  • 2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
  • 3 cups hot cooked rice
  • 1 1/2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)

Details

Preparation

Step 1

1 Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
2 Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
3 Stir in tomato, coconut and mint. Serve over rice and with yogurt.

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