Best Indian Lentils And Rice Recipes

INDIAN LENTILS AND RICE

Indian Lentils and Rice image

Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

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 dried lentils (12 oz), sorted, 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 Yoplait® Fat Free plain yogurt (from 2-lb container)

Steps:

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.
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.
Stir in tomato, coconut and mint. Serve over rice and with yogurt.

Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g

CREAMY INDIAN LENTILS AND RICE

Creamy Indian Lentils and Rice image

This is a recipe from Cooking Light. It doesn't say what kind of lentils to use, but from the picture, I'd say brown, or puy.

Provided by Ppaperdoll

Categories Brown Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 cups onions, sliced thinly
1 cup brown rice
1 tablespoon curry powder
2 teaspoons mustard seeds
1 teaspoon salt
1/2 teaspoon black pepper
4 cups water
1 cup dried lentils
1 cup fresh cilantro (coriander)
1/2 cup low-fat sour cream or 1/2 cup yogurt

Steps:

In a large Dutch oven, heat oil over medium high heat. Saute onion in oil until golden brown (about 8 minutes).
Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more.
Add water and lentils and bring to a boil. Reduce heat and simmer 1 hour.
Remove from heat. Add cilantro (coriander) and sour cream or yogurt. Stir through gently and serve.

Nutrition Facts : Calories 306.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 7.9, Sodium 406.6, Carbohydrate 50.5, Fiber 12.2, Sugar 3.4, Protein 12.3

INDIAN LENTILS AND RICE SOUP

Indian Lentils and Rice Soup image

From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!

Provided by TishT

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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

INDIAN LENTILS AND RICE

Indian Lentils and Rice image

Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

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 dried lentils (12 oz), sorted, 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 Yoplait® Fat Free plain yogurt (from 2-lb container)

Steps:

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.
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.
Stir in tomato, coconut and mint. Serve over rice and with yogurt.

Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g

INDIAN RICE AND LENTILS WITH RAITA

INDIAN RICE AND LENTILS WITH RAITA image

Categories Side

Yield 4 servings

Number Of Ingredients 17

Ingredients

INGREDIENTS
3 tablespoons vegetable oil
2 medium onions, thinly sliced
5 whole black peppercorns
5 cardamom pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine rice or other long-grain rice, rinsed
1 cup red lentils, rinsed
3 1/2 cups hot water
Kosher salt
1 medium cucumber-peeled, seeded and thinly sliced
1 cup plain, nonfat Greek yogurt
2 jalapeños, seeded and very finely chopped
1 small garlic clove, very finely chopped
Freshly ground pepper

Steps:

1. In a medium saucepan, heat the vegetable oil. Add the sliced onions and cook them over high heat, stirring occasionally, until they are golden brown, about 10 minutes. Transfer half of the onions to a plate. 2. Add the peppercorns, cardamom, cloves, chiles and cinnamon stick to the onions in the saucepan and cook over moderately high heat for 1 minute, stirring. Stir in the rice, lentils, water and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes, until the water is absorbed and the rice and lentils are tender. 3. Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapeños and garlic and season with salt and pepper.