Fragrant Red Lentils with Rice

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1   INGREDIENTS

• 1 tablespoon vegetable oil
• 1 cup diced onion
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, minced
• 2 bay leaves
• 3 cups water
• 1 1/2 cups dried small red lentils
• 3/4 teaspoon salt
• 2 tablespoons butter or stick margarine
• 3/4 cup chopped green onions
• 1 tablespoon seeded minced jalapeño pepper
• 3 tablespoons fresh lime juice
• 2 tablespoons minced fresh cilantro
• 1 teaspoon garam masala
• 2 1/2 cups hot cooked brown basmati or brown rice
• 5 tablespoons low-fat plain yogurt

2   COOKING DIRECTIONS

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.

2. Melt butter in a small skillet over medium heat. Add green onions and jalapeño; sauté 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.
3. Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 tablespoon yogurt.
4. Note: Because jalapeño peppers can vary in heat intensity, you may wish to adjust the amount used based on your own preference for hot and spicy foods.

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