Creamy Indian Lentils and Rice |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a recipe from Cooking Light. It doesn't say what kind of lentils to use, but from the picture, I'd say brown, or puy. Ingredients:
1 tablespoon vegetable oil |
2 cups onions, sliced thinly |
1 cup brown rice |
1 tablespoon curry powder |
2 teaspoons mustard seeds |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 cups water |
1 cup dried lentils |
1 cup fresh cilantro (coriander) |
1/2 cup low-fat sour cream or 1/2 cup yogurt |
Directions:
1. In a large Dutch oven, heat oil over medium high heat. Saute onion in oil until golden brown (about 8 minutes).
2. Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more.
3. Add water and lentils and bring to a boil. Reduce heat and simmer 1 hour.
4. Remove from heat. Add cilantro (coriander) and sour cream or yogurt. Stir through gently and serve.
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