Lentils & Rice

1/2 cup chopped green onions
1 tablespoon finely chopped
gingerroot
1/8 teaspoon crushed red pepper
2 cloves garlic, finely chopped
5-1/4 cups Vegetable Stock*
1-1/2 cups dried lentils
1 teaspoon ground turmeric
1/2 teaspoon salt
1 cup chopped tomato (about
1 large)
1/4 cup shredded coconut
2 tablespoons chopped fresh
mint leaves
3 cups hot cooked rice
1-1/2 cups plain nonfat yogurt
*Substitute
5-1/4 cups hot water and
2 tablespoons vegetable or chicken
bouillon granules for stock.

Spray 3-quart saucepan with nonstick cooking spray. Cook onions,
gingerroot, red pepper and garlic in saucepan over medium heat, stirring
occasionally, 3 to 5 minutes until onions are tender. Stir in 5 cups of
the Vegetable Stock, the lentils, turmeric and salt. Heat to boiling;
reduce heat. Cover and simmer about 25 to 30 minutes, adding remaining
stock if needed, until lentils are tender. Stir in tomatoes, coconut and
mint. Stir over rice, with yogurt. 6 servings


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