Indian Lentils and Rice

 

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.