CURRIED LENTILS AND VEGETABLES

07.09.2008 | Author: Cook | Posted in Lentil
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CURRIED LENTILS AND VEGETABLES


Servings: 6
Ingredients: 

  • 2 c  Dry Lentils (10 oz.)
    • 

  • 1 1/2 c  Chopped Carots
    • 

  • 1 c  Chopped Celery
    • 

  • 3 ts Curry powder (or less)
    • 

  • 1 ts Salt
    • 

  • Med Tomato, chopped
    • 

  • 4 c  Water
    • 

  • 1 1/2 c  Chopped onions
    • 

  • Clove garlic, minced
    • 

  • 1 ts Grated fresh Gingerroot
    • 

  • 1 1/2 c  Plain lo-fat Yogurt
    • 

  • 1 tb Snipped fresh Parsley (opt.)
    •

Rinse lentils and drain.
In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic,
curry powder, ginger (or use 1/4 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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