Curried lentils and vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry Lentils (10 oz.) |
| 1½ | cup | Chopped Carots |
| 1 | cup | Chopped Celery |
| 3 | teaspoons | Curry powder (or less) |
| 1 | teaspoon | Salt |
| Med Tomato, chopped | ||
| 4 | cups | Water |
| 1½ | cup | Chopped onions |
| Clove garlic, minced | ||
| 1 | teaspoon | Grated fresh Gingerroot |
| 1½ | cup | Plain lo-fat Yogurt |
| 1 | tablespoon | Snipped fresh Parsley (opt.) |
Directions
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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