Indian Lentils and Rice

 

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)
• 
  

• Steps

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.