Indian Lentils With Coconut - 3 pts

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Indian Lentils With Coconut - 3 pts

1 teaspoon olive oil

1 cup chopped onion

4 cups water

1 pound dried small red lentils, washed and picked over

1 (13.5-ounce) can light coconut milk

1 bay leaf

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

 

 

1. Heat olive oil in a large saucepan over medium-high heat. Add

chopped onion; sauté 5 minutes or until just beginning to brown. Stir

in the water, lentils, coconut milk, and bay leaf. Bring to a boil

over medium-high heat; reduce heat to low. Simmer, stirring

occasionally, 40 minutes or until the lentils are soft.

2. Remove and discard the bay leaf. Then stir in salt and pepper.

 

Yield: 10 servings (serving size: 1/2 cup)

 

NUTRITION PER SERVING

CALORIES 196; FAT 3g (sat 1g,mono 0.0g,poly 0.0g); PROTEIN 13g;

CHOLESTEROL 0.0mg; CALCIUM 25mg; SODIUM 129mg; FIBER 7g; IRON 3mg;

CARBOHYDRATE 30g

 

Source: Mark Bittman for Health, MARCH 2006 The Best Recipes in the

World

Formatted by Chupa Babi in MC: 03.11.06

 

Prep: 5 minutes; Cook: 45 minutes.

 

ChupaNote: used 1/2 t. red pepper flakes instead of fresh ground black

pepper.

 

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