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Creamy Indian Lentils and Rice

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.