Lentil and mushroom curry^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 3 | cups | Water |
| 3 | mediums | Onions, chopped |
| 2 | tablespoons | Vegetable or chicken stock |
| 1 | teaspoon | Tamari |
| 8 | ounces | Mushrooms, sliced |
| 1 | teaspoon | Curry powder |
| 1 | cup | Lowfat yogurt |
| 1 | cup | Chopped green onions |
Directions
Rinse lentils. Bring to a boil, reduce heat and simmer 40 minutes.
Saute onion in broth. Add tamari, mushrooms and curry powder when soft and cook 5 minutes. Combine lentils, mushrooms and all but 4 teaspoons yogurt and place in a 2-quart baking dish. Bake, covered, in a 350F. oven 25 minutes. Top with yogurt and green onions before serving.
Per serving: Calories: 249 Protein: 17g Carbohydrates: 44g Fat: 0.5g Sodium: 129mg Cholesterol: 1mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-30-95
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