Spicy Red Lentils And Rice

Recipe Ingredients

6		Scallions - thinly sliced
3		Garlic - thinly sliced
2		Carrots - peeled and sliced
8 oz	227g	Mushrooms - quartered
1 cup	160g / 5.6oz	Rice
1 cup	237ml	Lentils - dried, red
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Coriander
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Ginger
1 teaspoon	5ml	Tumeric
4 cups	948ml	Water
8 oz	227g	Kale or spinach
1 cup	237ml	Nonfat yogurt

Recipe Instructions

Saute scallions and garlic for three minutes or until slightly softened. Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes or until carrots are crisp - tender.

Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat.

Add the water and bring to boil over high heat.

Adjust the heat so the mixture bubbles gently. Cover and cook for 15 minutes.

Stir in the kale. Cover and cook for 2 minutes or just until the kale is slightly wilted.

Top each portion with 1/4 cup of yogurt.

Source:
Bonnie Stern, Simply HeartSmart Cooking (modified)

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