As you probably have figured out from my previous posts, the start of this year has been very much focussed on food. For a while now I have been stuck in a rut, always cooking the same carbohydrate-laden recipes, that it is quite exciting to start cooking with no idea what the end result would be.
The weekly recipe suggestions from where ideas for the past two posts have been obtained for some reason are only for Monday to Friday. The original plan was that I make the first recipe that I had cooked and had really liked: Red lentil, chickpea, and chilli soup. However, skimming for the few recipes I have saved in my google docs recipe folder I found the first one I had added there: Indian Lentils and Rice.
When my family and I had visited my brother in Switzerland over a year ago, him and his girlfriend had cooked this for us. With the exception of my sister (who found it super spicy), we had really liked it. So I had dutifully copied it out but never done anything with it. Until today! The main ingredients are quite similar to the lentil soup, so the only thing missing was the shredded coconut, but it still came out super delicious! I also got to find a use for the turmeric we had bought a few months ago and never used.
Here’s the recipe (from Betty Crocker Easy Everyday Vegetarian)
prep time: 15mins
start to finish: 1hr
4 medium green onions, chopped (1/4 cup) – used one normal onion
1 tablespoon finely chopped ginger root
1/8 teaspoon crushed red chilli
2 cloves garlic, finely chopped
3 cans (14oz each) vegetable broth – 400mL
1 1/2 cups dried lentils (12oz), sorted, rinsed – 350mL
1 teaspoon ground turmeric
1/2 teaspoon salt
1 cup uncooked regular long-grain white rice
2 cups water
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh or 2 teaspoons dried mint leaves
1 1/2 cups plain fat-free yoghurt
1. Spray 3-quart saucepan with cooking spray. Add onions, ginger root, red chilli and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender
3. Meanwhile, cook rice in water as directed on package.
4. Stir in tomato, coconut and mint. Serve over rice with yoghurt.