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Today's Special: Indian Lentils and Rice

Today's Special: Indian Lentils and Rice

I have a confession to make: I used to be afraid of cooking beans. I was incredibly nervous about the soaking overnight thing and always wanted to make a bean recipe in a specific moment for a certain need, usually when I did not have the time or patience to soak anything overnight. I got over all of this quite quickly when I realized that lentils (which happen to be one of my favorite beans) don't have to be soaked for the requisite 24 hours. I immediately started to experiment with lentils in the kitchen and found that they are a hearty dish to make for vegetarians, great for enhancing salads and awesome at thickening soups. Tonight's version has Indian flavorings and when served over rice - which cooks in the same amount of time as the lentils - will make a delicious and healthy dinner. Get the recipe,

Indian Lentils and Rice
From Betty Crocker

8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups (12 ounces) dried lentils, sorted and rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups plain fat-free yogurt

  1. Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
  2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
  3. Stir in tomato, coconut and mint. Serve over rice and with yogurt.

Serves 6.

Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 1130 mg; Total Carbohydrate 60 g (Dietary Fiber 12 g); Protein 19 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 10 %; Calcium 18 %; Iron 34 % Exchanges: 4 Starch

*Percent Daily Values are based on a 2,000 calorie diet.

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Twinkle1 Twinkle1 9 years
I made this for dinner tonight with a side of raita and poppadums. Umm umm good :drool:
celebrity_soup celebrity_soup 9 years
easy on the indian mandie, or youlll be looking at alot of bathroom breaks! hehe
mandiesoh mandiesoh 9 years
i LOVE indian food. so good. oh man. :drool:
vsakakeeny vsakakeeny 9 years
I can't help but wonder what many Indians think about food that people eat in the US...Lentils have the highest protein of any legume so they are great for meals without meat. I am Syrian so I usually eat them in Syrian food but I think I would love them in any form!
chancleta chancleta 9 years
Indian food is positively amazing and my very favorite type of exotic food. I think I'm getting a craving for some Lamb Nan as we speak.
misspoli misspoli 9 years
I love black beans... no other kind of them! ************************************************************* "To be or not to be: That is the question!" William Shakespeare
Twinkle1 Twinkle1 9 years
I love Indian food and this sounds really good.
CAcyclegirl CAcyclegirl 9 years
Oooh - Trader Joes now carries steamed lentils all ready to go in the veggie section. I bought some last time I was there and didn't know what to do with them - I'll have to check this recipe out! Thanks.
blogsap blogsap 9 years
it may look like chicken poo but it's DELICIOUS!!
colormesticky colormesticky 9 years
I guess I should rephrase, so as not to give anyone that visual: The colors don't appeal to me, and a lot of the textures don't do it for me either. But I do love a ginormous bowl of lentil soup.
colormesticky colormesticky 9 years
Indian food freaks me out. It looks like chicken poo.
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