| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | onion chopped |
| 1 Esslöffel | ginger peeled, fresh, minced |
| 1 Teelöffel | cumin seeds |
| 1/2 Teelöffel | red pepper crushed |
| 1 Teelöffel | turmeric ground |
| 4 | cloves garlic minced |
| 2 Tasse | Chopped cauliflower florets |
| 2 Tasse | tomato chopped |
| 2 1/2 Tasse | water |
| 1 Tasse | lentils dried |
| 2 Esslöffel | lime juice fresh |
| 1 Esslöffel | cilantro fresh, minced |
| 3/4 Teelöffel | salt |
| 6 Tasse | Hot cooked basmati or long grain rice |
|
I got this recipe from the recent issue of "Cooking Light" - I modified it, of course.
1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve with rice.
My changes - I used canned tomatoes, used broth instead of water, left out the salt, and didn't use the rice. I think you could use curry powder instead of the red pepper and turmeric.
|
|
Anmerkungen zum Rezept:
|
