Anonymous Fri Oct 07 11:33:40 2005

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