Curried lentils & vegetables

Yield: 6 Servings

Measure Ingredient
2 cups Dry Lentils (10 oz.)
1½ cup Chopped Carots
1 cup Chopped Celery
3 teaspoons Curry powder (or less)
1 teaspoon Salt
\N \N Med Tomato, chopped
4 cups Water
1½ cup Chopped onions
\N \N Clove garlic, minced
1 teaspoon Grated fresh Gingerroot
1½ cup Plain lo-fat Yogurt
1 tablespoon Snipped fresh Parsley (opt.)

Rinse lentils and drain.

In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use ¼ t ground ginger), and salt.

Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender.

In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture.

******************************************************* ** Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.

Add crunch to the meal with toasted pita bread wedges.

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