Lentils

Lentils

Ingredients:

  • Lentils1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 cup dried lentils
  • 11⁄2 cups water or low-fat chicken or vegetable broth
  • 1⁄2 teaspoon chopped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
Directions:

Heat a medium saucepan over medium-high heat for 2 minutes. Add olive oil and onions and saute until onions begin to soften. Add garlic and cook for 1 minute. Add lentils, water, and thyme and bring to a boil. Cover and reduce the heat to low. Simmer about 20 minutes or until lentils are tender. (Cooking time may vary.) Serves 4.

Raita

Raita

RaitaIngredients:

  • 1 hothouse cucumber, peeled, seeded, and diced
  • 1 cup fat-free plain yogurt (preferably Greek style)
  • 1 teaspoon kosher salt
  • 1 clove garlic, minced
  • 1⁄4 teaspoon ground cumin
  • Cayenne pepper (optional)
Directions:

Sprinkle cucumber with salt in a strainer and let rest for 30 minutes. Meanwhile, combine yogurt, salt, garlic, and cumin in a

Raita

bowl. Rinse cucumber under running water and squeeze dry in a paper towel. Add cucumber to yogurt mixture. Stir to blend. Season to taste with cayenne pepper, if desired.