Red Lentil Rice
- In a 4-quart Dutch oven cook and stir onion, cumin seeds, salt, cayenne pepper, and garlic in hot oil over medium heat for 2 minutes; add rice. Cook and stir for 1 minute more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Stir peas and lentils into onion mixture. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until lentils are just tender. Remove Dutch oven from heat; stir in mint and garam masala. Let stand, covered, for 5 minutes before serving. Serve with Yogurt Raita. Makes 6 main-dish servings.
- In a medium bowl stir together yogurt, cucumber, tomato, mint, salt, and black pepper.
Nutrition Facts (Red Lentil Rice)
- Per serving:
- 274 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 3 mg chol.,
- 827 mg sodium,
- 50 g carb.,
- 4 g fiber,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet