1. Spray 3-quart saucepan with nonstick cooking spray. 2. Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender. 3. Stir in 5 cups of the broth, the lentils, turmeric and salt. 4. Heat to boiling; reduce heat. 5. Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender. 6. Stir in tomato, coconut and mint. 7. Serve over rice with yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
