Rating: 5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 10

This red lentils and rice recipe calls for a fragrant blend of seasonings and herbs. Garam masala is an Indian blend of dry-roasted, ground spices that includes up to a dozen different flavors ranging from cinnamon to fennel to black pepper; it can be found with other spices in many large supermarkets or speciality food shops.

Recipe by Cooking Light March 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.

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  • Melt butter in a small skillet over medium heat. Add green onions and jalapeño; sauté 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.

  • Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 tablespoon yogurt.

  • Note: Because jalapeño peppers can vary in heat intensity, you may wish to adjust the amount used based on your own preference for hot and spicy foods.

Nutrition Facts

409 calories; calories from fat 20%; fat 9.3g; saturated fat 3.8g; mono fat 2.7g; poly fat 2.1g; protein 20.6g; carbohydrates 63.4g; fiber 9.5g; cholesterol 13mg; iron 6.6mg; sodium 427mg; calcium 104mg.
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