INDIAN LENTILS AND RICE
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
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 LENTILS AND RICE SOUP
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
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.
CREAMY INDIAN LENTILS AND RICE
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
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-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
RICE AND LENTIL PILAF - INDIAN STYLE
This is a comfort-food that is an adaptation of a Sara Moulton recipe. Basmati rice with the added flavors of whole spices toasted in oil, with lentils and potatoes. A bit of work, but well worth the effort.
Provided by LifeIsGood
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the cinnamon stick, cardamom pods, bay leaf, coriander seeds, cumin seeds, chiles, and cloves and then cook for about a minute while stirring, until the spices become fragrant. Take the spices out of the pot and reserve. Turn the heat down to med-low and add the onion to the pan. Cook for approximately 10 minutes, stirring once and a while, and then take the pot off the heat and set aside.
- Rinse the rice in a colander. Once the rice is rinsed and drained, add it to the onion in the saucepan and put in the reserved spices and add the turmeric and cook over med-heat, stirring, for about 1 minute.
- Add in 1 1/2 C water and 1/2 t salt to the mixture and bring it all to a boil over high heat. Cover the pan with a paper towel and then the lid. Let this simmer this way, over low heat, for approx.20 minutes, or until all the liquid has been soaked up. Take the pan off of the heat and set aside, leaving it covered, for approximately 15 minutes.
- Meanwhile, combine the lentils, 2 C water and 1/2 t salt in a different saucepan and bring it to a boil over high heat. Then put a lif on it and simmer, over low heat. for approximately 25 minutes (until the lentils get tender).
- Now, heat the remaining 2 T vegetable oil, over medium heat, in a large nonstick skillet. Add in the potatoes and cook for approx 10 or 12 minutes, until the potatoes get a bit browned (stirring occasionally). Take the heat down to low and cook for about 5 minutes more. Then you can add the carrots to the potatoes and cook for 3 more minutes, or just until both are tender.
- Next, you can fluff the rice with a fork and take out the bay leaf, cardamom pods, cinnamon sticks, cloves and chiles. Then drain your lentils and stir them into the rice along with the potato mixture. Add salt and pepper to taste and enjoy.
LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
LENTILS AND RICE (KEDGEREE)
Make and share this Lentils and Rice (Kedgeree) recipe from Food.com.
Provided by CJAY8248
Categories Indian
Time 55m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 8
Steps:
- Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
- Cook, covered, in the microwave for 30 minutes, stirring occasionally. Add the onion, rice, and oil.
- Cook, covered, 20 minutes more in the microwave or until the rice is tender and the water is absorbed, stirring occasionally.
- If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.
Nutrition Facts : Calories 353.1, Fat 4.3, SaturatedFat 0.6, Sodium 6.3, Carbohydrate 60.6, Fiber 16.6, Sugar 4.4, Protein 19.6
More about "indian lentils and rice recipes"
A DOZEN DELICIOUS LENTIL AND RICE RECIPES
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Estimated Reading Time 3 mins
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- Green Lentils and Rice Assyrian Style. This recipe is the perfect example of how a handful of ingredients can be transformed into a wow-worthy dish.
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- Red Split Lentils (Masoor Dal) Dal (curried lentils) and rice are the ultimate Indian-inspired meal. As a bonus, this recipe makes a big batch and freezes well so you can meal prep while making tonight's dinner.
- Lentils and Rice with TVP. TVP, which is dehydrated soy protein that often mimics ground beef, cooks up with brown lentils and long grain rice in a curry-infused broth for this filling recipe.
- Lentil Stuffed Tomatoes. In this unique recipe, red lentils and rice are tossed with buttery onions and fresh mint before getting stuffed into tomatoes for baking.
- Lentils with Ground Beef and Rice. Spiced up with cumin, paprika, and garlic, this dish transforms basic lentils and rice into a delicious meal.
- Turkish Red Lentil Soup with Mint. By blending together red lentils and rice, a silky smooth soup texture is achieved. "This soup is divine and much like you will get at any authentic Turkish restaurant," says recipe creator Jenna.
- Lentils and Rice with Fried Onions (Mujadarrah) Green lentils and long grain rice make up the base for mujadarrah, a traditional Middle Eastern dish that is seasoned with caramelized onions.
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