Indian Lentils and Rice

from Bettycrocker.com

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) Print these coupons... About Concordance™ Total Time: 1 Hr 30 Min 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.

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