Saute scallions and garlic for three minutes or until slightly softened. Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes or until carrots are crisp - tender. Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat. Add the water and bring to boil over high heat. Adjust the heat so the mixture bubbles gently. Cover and cook for 15 minutes. Stir in the kale. Cover and cook for 2 minutes or just until the kale is slightly wilted. Top each portion with 1/4 cup of yogurt. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.4mg||1 %|
|Sodium 161.1mg||6 %|
|Potassium 1335.3mg||35 %|
|Total Carbohydrate 98.2g||29 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 87.4g|
|Protein 20.5g||29 %|
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Calories per serving: 482
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