| 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) |
| 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. |
|
| The term dal (or dahl) is a spicy East Indian dish often made with lentils. In India, dal also refers to many varieties of pulses (the dried seeds of legumes) that include beans, peas and lentils. |
|
| Love those lentils because they are a good source of iron and phosphorus, as well as vitamins A and B and calcium. |
Nutrition Information:
340 ( 20); 2 1/2g ( 1 1/2g, 0g); 0mg; 1380mg; 61g ( 9g, 9g); 18g 15%; 8%; 15%; 35% 3 ; 1 ; 0 ; 1 4
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |