Recipe: Kitcheri

Soak lentils in cold water overnight. Bring to a simmer, remove from heat and let stand for 1 hour. Drain well.

In shallow high-sided pan, sauté onions in half the butter until tender. Reserve cooked onions. Add in remaining butter and sauté rice, lentils and garlic until lightly browned. Stir in the stock and spices. Bring to a boil, reduce heat to low.

Cover and simmer 20-30 minutes until all liquid is absorbed. Stir in reserved onions. A 4-ounce serving has 160 calories.