| 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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