Guest guest Posted September 12, 2007 Report Share Posted September 12, 2007 Here is one of the recipes we had this week. It's very tasty. Indian Lentil Stew 1/2 tsp cumin seeds (1/4 tsp ground cumin can be substituted) 2 cup onions, finely diced 1 tsp fresh minced garlic 1/2 tsp turmeric powder 1/2 cup diced tomatoes 1 1/2 cups water 2 tsp very low sodium chicken bouillon granules 1 cup green lentils 2 1/2 cups water 1 cup brown rice 2 cups water Cook brown rice in 2 1/2 cups water for 40 minutes. Set aside. Cook lentils in 2 cups water for 30 minutes. Set aside. 1. Add 1 – 2 Tbsp water to skillet. Add cumin seeds. They will sizzle and pop. 2. Add the onion/garlic mixture. Add cooked lentils and 1 1/2 cups water with bouillon 3. Add 1/2 tsp turmeric powder 4. Add 1/4 cup diced tomatoes 5. Cook 15 minutes, stirring occasionally. Serve over cooked brown rice. Optional: To make like a curry, add 1 – 2 tbsp plain yogurt To make Italian style, substitute basil and oregano for turmeric and cumin. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2007 Report Share Posted September 13, 2007 Sounds tasty, and easy enough to use vegetable bouillon rather than a meat based one. Cindi Maryann <njitaliana wrote: Here is one of the recipes we had this week. It's very tasty. Indian Lentil Stew 1/2 tsp cumin seeds (1/4 tsp ground cumin can be substituted) 2 cup onions, finely diced 1 tsp fresh minced garlic 1/2 tsp turmeric powder 1/2 cup diced tomatoes 1 1/2 cups water 2 tsp very low sodium chicken bouillon granules 1 cup green lentils 2 1/2 cups water 1 cup brown rice 2 cups water Cook brown rice in 2 1/2 cups water for 40 minutes. Set aside. Cook lentils in 2 cups water for 30 minutes. Set aside. 1. Add 1 – 2 Tbsp water to skillet. Add cumin seeds. They will sizzle and pop. 2. Add the onion/garlic mixture. Add cooked lentils and 1 1/2 cups water with bouillon 3. Add 1/2 tsp turmeric powder 4. Add 1/4 cup diced tomatoes 5. Cook 15 minutes, stirring occasionally. Serve over cooked brown rice. Optional: To make like a curry, add 1 – 2 tbsp plain yogurt To make Italian style, substitute basil and oregano for turmeric and cumin. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2007 Report Share Posted September 14, 2007 Yes, or just use 1 1/2 cups vegetable broth instead of water and bouillon. Maryann , Cindi <cindi93069 wrote: > > Sounds tasty, and easy enough to use vegetable bouillon rather than a meat based one. > Cindi > > Maryann <njitaliana wrote: Here is one of the recipes we had this week. It's very tasty. > > Indian Lentil Stew > > 1/2 tsp cumin seeds (1/4 tsp ground cumin can be substituted) > 2 cup onions, finely diced > 1 tsp fresh minced garlic > 1/2 tsp turmeric powder > 1/2 cup diced tomatoes > 1 1/2 cups water > 2 tsp very low sodium chicken bouillon granules > > 1 cup green lentils > 2 1/2 cups water > > 1 cup brown rice > 2 cups water > > Cook brown rice in 2 1/2 cups water for 40 minutes. Set aside. > > Cook lentils in 2 cups water for 30 minutes. Set aside. > > 1. Add 1 – 2 Tbsp water to skillet. Add cumin seeds. They will sizzle > and pop. > > 2. Add the onion/garlic mixture. Add cooked lentils and 1 1/2 cups > water with bouillon > > 3. Add 1/2 tsp turmeric powder > > 4. Add 1/4 cup diced tomatoes > > 5. Cook 15 minutes, stirring occasionally. Serve over cooked brown > rice. > > Optional: > > To make like a curry, add 1 – 2 tbsp plain yogurt > > To make Italian style, substitute basil and oregano for turmeric and > cumin. Quote Link to comment Share on other sites More sharing options...
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