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Creamy Indian Lentils and Rice

Creamy Indian Lentils and Rice

Cooking Light DECEMBER 1999

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 20%
  • Fat: 6.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.7g
  • Protein: 13.2g
  • Carbohydrate: 48g
  • Fiber: 6.3g
  • Cholesterol: 8mg
  • Iron: 4.5mg
  • Sodium: 411mg
  • Calcium: 78mg
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Creamy Indian Lentils and Rice recipe

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