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Spicy Red Lentils And Rice
Yields: 4 serving(s)
Ingredients
- 6 scallions — thinly sliced
- 3 cloves garlic — thinly
- Sliced
- 2 carrots — peeled and
- Sliced
- 8 ounce(s) mushrooms — quartered
- 1 cup(s) rice
- 1 cup(s) lentils — dried, red
- 1 1/2 teaspoon(s) salt
- 1 teaspoon(s) coriander
- 1 teaspoon(s) cumin
- 1 teaspoon(s) ginger
- 1 teaspoon(s) tumeric
- 4 cup(s) water
- 8 ounce(s) kale or spinach
- 1 cup(s) nonfat yogurt
Directions
- Saute scallions and garlic for three minutes or until slightly softened.
- Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes or until carrots are crisp - tender.
- Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat.
- Add the water and bring to boil over high heat.
- Adjust the heat so the mixture bubbles gently.
- Cover and cook for 15 minutes.
- Stir in the kale.
- Cover and cook for 2 minutes or just until the kale is slightly wilted.
- Top each portion with 1/4 cup of yogurt.
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