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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

1 c Chopped onion
1 tb Minced peeled fresh ginger
1 ts Cumin seeds
1/2 ts Crushed red pepper
1 ts Ground turmeric
4 Garlic cloves; minced
2 c Chopped cauliflower florets
2 c Chopped tomato
2 1/2 c Water
1 c Dried lentils
2 tb Fresh lime juice
1 tb Minced fresh cilantro
3/4 ts Salt
6 c Hot cooked basmati or long grain rice

INSTRUCTIONS

I got this recipe from the recent issue of "Cooking Light" - I modified it,
of course.
1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high
heat. Add onion and next 5 ingredients (onion through garlic); saute 2
minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and
lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until
lentils are tender. Stir in lime juice, cilantro, and salt. Serve with
rice.
My changes - I used canned tomatoes, used broth instead of water, left out
the salt, and didn't use the rice. I think you could use curry powder
instead of the red pepper and turmeric.
Posted to fatfree digest by "Elizabeth J. Rowe" <erowe02@emory.edu> on Aug
31, 1998, converted by MM_Buster v2.0l.

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