Rice And Lentils

1 md Onion, chopped

2 Garlic Cloves, minced

2 tb Vegetable Oil

1 ts Ground Turmeric

1/2 ts Paprika

1/4 ts Ground Cloves

1/4 ts Ground Cinnamon

1/4 ts Ground Coriander

1/4 ts Ground Black Pepper

1/4 ts Salt

1 c Brown , uncooked

1 c Dried Lentils, sorted and

-washed 4 c Water

Saute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender. One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown