I wish there was smello-Internet

[sarahmichelef]

Because I would totally be sending my kitchen's fragrance out over it right now.  I have "Creamy Indian Lentils" crocking away in the crockpot right now.  And they smell deeeeeelicious.  Yum.

Creamy Indian Lentils (provenance unknown)
Serves 6

1 T olive oil
2 C onion - thinly sliced
1 C brown rice
1 T curry powder
2 t mustard seed
1 t salt
1/2 t black pepper
4 C water
1 c lentils
1 c cilantro - chopped
1/2 c fat free sour cream

Directions as written:
In a large Dutch oven, heat olive oil over medium-high heat.  Add onion and saute until browned.  Add rice, curry powder, mustard seeds, salt and pepper.  Saute 1 minute.  Add water and lentils, bring to a boil.  Cover, reduce heat and simmer for 1 hour.  Remove from heat.  Stir in cilantro & sour cream.

What I'm actually doing:
Dump everything except the cliantro and the sour cream into the crock pot.  Cook on low.  Add sour cream and cilantro just prior to serving.

Nutritional info:
5 WW points

Cal	Fat	Sat. Fat	Poly. Fat	Mono. Fat	Chol	Na	K	Carb	Fiber	Protein
274.16	3.58 g	.54 g	.7 g	2.05 g	1.92 mg	243.67 mg	510.18 mg	49.77 g	9.11 g	11.8 g

(based on plugging all the ingredients into FitDay, totalling it all and dividing by 6)

Comments

[tashadandelion.livejournal.com]

That does sound yummy!

I know you wanted to make it easy by dumping it in all at once, but if you pre-fry the mustard seeds just for 30 seconds or 1 minute in the olive oil, it would really bring out their flavor -- much more than letting them soak in the liquid and cook slowly. Not sure how much Indian cooking you do, but that's a standard trick at the beginning of many dishes -- the seeds (cumin, mustard, coriandar, etc.) get fried briefly in ghee and then other ingredients are layered in after that.

[alphasarah.livejournal.com]

Yes, I thought about that after the fact. Next time I may just do the browning bits first and then crock it.