RE: Fragrant Red Lentils with Rice

[Guest guest]

> Can someone please re-post Deborah Madison's recipe for Fragrant Red

> Lentils with Rice (From March's Cooking Light)? Although I know it's

> been posted before, I can't seem to find it in the archives.

 

 

 

* Exported from MasterCook *

 

Fragrant Red Lentils with Rice

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp vegetable oil

1 c diced onion

1 tsp grated peeled gingerroot

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

2 garlic cloves -- minced

2 bay leaves

3 c water

1 1/2 c dried small red lentils

3/4 tsp salt

2 tbsps butter or margarine

3/4 c chopped green onions

1 tbsp seeded minced jalapeno pepper

3 tbsps fresh lime juice

2 tbsps minced fresh cilantro

1 tsp garam masala

2 1/2 c hot cooked brown basmati -- or brown rice

5 tbsps lowfat yogurt -- plain

 

Heat the vegetable oil in a large saucepan over medium-high heat. Add diced

onion, and saute 6 minutes or until onion begins to brown. Add the ginger

and next 5 ingredients (ginger through bay leaves), and saute 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.

 

Melt butter in a small skillet over medium heat. Add green onions and

jalapeno; saute 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 tbsp yogurt.

 

Source:

" Cooking Light March 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 99 Calories; 8g Fat (67.8% calories

from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol;

386mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0

Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

 

NOTES : Because jalapeno peppers can vary in heat intensity, you may wish to

adjust the amount used based on your own preference for hot and spicy food.

 

Don't be put off by the long ingredient list. It calls for a lot of

fragrant seasonings that either cook with the lentils or are used as a

garnish. 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 specialty food shops.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

At 08:42 PM 1/16/01 +0000, Janis Isaman wrote:

>Can someone please re-post Deborah Madison's recipe for Fragrant Red

>Lentils with Rice (From March's Cooking Light)?

 

* Exported from MasterCook *

 

Fragrant Red Lentils With Rice

 

Recipe By : Cooking Light Magazine, March 2000, page 162

Serving Size : 5 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 cup diced onion

1 teaspoon fresh ginger -- grated & peeled

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

2 garlic cloves -- minced

2 bayleaves

3 cups water

1 1/2 cups dried small red lentils

3/4 teaspoon salt

2 tablespoons butter or stick margarine

3/4 cup chopped green onions

1 tablespoon seeded minced jalapeno pepper

3 tablespoons fresh lime juice

2 tablespoons minced fresh cilantro

1 teaspoon garam masala

2 1/2 cups hot cooked brown basmati or brown rice

5 tablespoons low-fat plain yogurt

 

Don't be put off by the long ingredient list. It calls for a lot of

fragrant seasonings that either cook with the lentils or are used as a

garnish. 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 specialty food shops.

 

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add

diced onion, and saute 6 minutes or until onion begins to brown. Add the

ginger and next 5 ingredients (ginger though bay leaves), and saute 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.

 

2. Melt butter in a small skillet over medium heat. Add green onions and

jalapeno, saute 5 minutes. Add to the lentil mixture; stir in juice,

cilantro, and garam masala

 

3. 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. Yield: 5

servings.

 

NOTE. Because jalapeno peppers can vary in heat intensity, you may wish to

adjust the amount used based on your own preference for hot and spicy foods.

 

CALORIES 409 (20% from fat); FAT 9.3g (sat 3.8g, mono 2.7g, poly 2.1g);

PROTEIN 20.6g; CAR8 63.4g; FIBER 9.5g; CHOL 13mg; IRON 6.6mg; SODIUM 427mg;

CALC 104mg

 

 

 

 

- - - - - - - - - - - - - - - - - -