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Indian Lentils and Rice

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Betty Crocker Kitchens
Updated Mar 24, 2011
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Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.

Indian Lentils and Rice

  • Prep Time 15 min
  • Total 55 min
  • Servings 6
  • Ingredients 13
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Stir in tomato, coconut and mint. Serve over rice and with yogurt.

Nutrition

340 Calories
2 1/2g Total Fat
18g Protein
61g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1380mg
58%
Potassium
800mg
23%
Total Carbohydrate
61g
20%
Dietary Fiber
9g
36%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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