Creamy Indian Lentils and Rice

Cooking Light
6 servings (serving size: 1 cup)


+ Add To Shopping List
1 tablespoon vegetable oil
2 cups thinly sliced onion
1 cup uncooked long-grain 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 chopped fresh cilantro
1/2 cup low-fat sour cream


Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 8 minutes or until golden brown, stirring occasionally. Add rice and next 4 ingredients (rice through pepper); sauté 1 minute. Add water and lentils; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove from heat; stir in cilantro and sour cream.

Created date

December 1999

Nutritional Information

Calories 297
Caloriesfromfat 20 %
Fat 6.5 g
Satfat 2.1 g
Monofat 2 g
Polyfat 1.7 g
Protein 13.2 g
Carbohydrate 48 g
Fiber 6.3 g
Cholesterol 8 mg
Iron 4.5 mg
Sodium 411 mg
Calcium 78 mg