Fragrant Red Lentils with Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This red lentils and rice recipe calls for a fragrant blend of seasonings and herbs. Garam masala is an Indian blend of dry-roasted, ground spices that includes up to a dozen different flavors ranging from cinnamon to fennel to black pepper; it can be found with other spices in many large supermarkets or speciality food shops. Ingredients:
1 tablespoon vegetable oil |
1 cup diced onion |
1 teaspoon grated peeled fresh ginger |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
2 garlic cloves, minced |
2 bay leaves |
3 cups water |
1 1/2 cups dried small red lentils |
3/4 teaspoon salt |
2 tablespoons butter or stick margarine |
3/4 cup chopped green onions |
1 tablespoon seeded minced jalapeño pepper |
3 tablespoons fresh lime juice |
2 tablespoons minced fresh cilantro |
1 teaspoon garam masala |
2 1/2 cups hot cooked brown basmati or brown rice |
5 tablespoons low-fat plain yogurt |
Directions:
1. Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.
2. Melt butter in a small skillet over medium heat. Add green onions and jalapeño; sauté 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.
3. Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 tablespoon yogurt.
4. Note: Because jalapeño peppers can vary in heat intensity, you may wish to adjust the amount used based on your own preference for hot and spicy foods.
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