Name: Spicy Red Lentils and Rice
Ingredients: 6 Scallions -- thinly sliced; 3 Cloves garlic -- thinly; Sliced; 2 Carrots -- peeled and; Sliced; 8 oz Mushrooms -- quartered; 1 c Rice; 1 c Lentils -- dried, red; 1 1/2 ts Salt; 1 ts Coriander; 1 ts Cumin; 1 ts Ginger; 1 ts Tumeric; 4 c Water; 8 oz Kale or spinach; 1 c Nonfat yogurt

I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.

Augustine

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

6		Scallions — thinly sliced
3		Cloves garlic — thinly
		Sliced
2		Carrots — peeled and
		Sliced
8	oz	Mushrooms — quartered
1	c	Rice
1	c	Lentils — dried, red
1 1/2	ts	Salt
1	ts	Coriander
1	ts	Cumin
1	ts	Ginger
1	ts	Tumeric
4	c	Water
8	oz	Kale or spinach
1	c	Nonfat yogurt

INSTRUCTIONS

Saute scallions and garlic for three minutes or until slightly softened.
Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes
or until carrots are crisp - tender.      Add the rice and lentils, salt,
coriander, cumin, ginger and tumeric and stir to coat. Add the water and
bring to boil over high heat.      Adjust the heat so the mixture bubbles
gently.  Cover and cook for 15 minutes.      Stir in the kale. Cover and
cook for 2 minutes or just until the kale is slightly wilted. Top each
portion with 1/4 cup of yogurt.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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