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Spicy Red Lentils And Rice
Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

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Makes a great side dish or vegetarian entree. Drop the yogurt for a parve dish.

Serves: 4

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Sephardic Dairy Side Dish

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6 scallions, thinly sliced
3 cloves garlic, thinly sliced
2 carrots, peeled and sliced
8 ounces mushrooms, quartered
1 cup rice
1 cup red lentils
1 1/2 tsp. salt
1 tsp. coriander
1 tsp. cumin
1 tsp. ginger
1 tsp. turmeric
4 cups water
8 ounces spinach
1 cup nonfat yogurt (optional)


  1. Sauté scallions and garlic for three minutes or until slightly softened.
  2. Add carrots and mushrooms and sauté, stirring occasionally for 5 minutes or until carrots are crisp - tender.
  3. Add the rice and lentils, salt, coriander, cumin, ginger and turmeric and stir to coat.
  4. Add the water and bring to boil over high heat.
  5. Adjust the heat so the mixture bubbles gently.
  6. Cover and cook for 15 minutes.
  7. Stir in the spinach, cover and cook for 2 minutes or just until the spinach is slightly wilted.
  8. Top each portion with 1/4 cup of yogurt.

Reader Comments

ElieC says...
Rating is 3

Imade this and found that it is easy to overcook - be careful. I left off the yogurt (didn't have any). In spite of overcooking it, the flavor was good.
Sep 9, 2009 (report abuse)



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