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.