Best 3 Indian Lentils And Rice Recipes

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Indian lentils and rice is a classic dish that is both delicious and nutritious. It is a great source of protein, fiber, and vitamins, and it can be easily tailored to your own taste preferences. Whether you like your lentils spicy or mild, creamy or soupy, there is an Indian lentils and rice recipe out there for you. With so many different variations to choose from, you are sure to find a recipe that you and your family will love.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN LENTILS AND RICE



Indian Lentils and Rice image

Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups dried lentils (12 oz), sorted, rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)

Steps:

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

Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g

INDIAN LENTILS AND RICE SOUP



Indian Lentils and Rice Soup image

From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!

Provided by TishT

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
1 1/2 cups dried lentils, sorted and rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomatoes, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped of fresh mint or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups plain nonfat yogurt

Steps:

  • Spray 3-quart saucepan with nonstick cooking spray.
  • Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
  • Stir in 5 cups of the broth, 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 tomato, coconut and mint.
  • Serve over rice with yogurt.

INDIAN LENTILS AND RICE



Indian Lentils and Rice image

Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups dried lentils (12 oz), sorted, rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)

Steps:

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

Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the final dish will be. Look for lentils that are whole and free of debris, and use fresh vegetables and spices.
  • Rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris, and it will also help the lentils to cook more evenly.
  • Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
  • Use a variety of spices to flavor the lentils. Common spices used in Indian lentil dishes include cumin, coriander, turmeric, and garam masala.
  • Serve the lentils with a variety of sides, such as rice, yogurt, or naan bread.

Conclusion:

Lentils and rice is a delicious and nutritious dish that is enjoyed by people all over the world. It is a good source of protein, fiber, and vitamins and minerals. There are many different ways to make lentils and rice, so you can find a recipe that suits your taste. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, lentils and rice is a great choice.

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