Curried Lentils & Vegetables

Recipe Ingredients

2 cups	474ml	Dry lentils - (10 oz.)
1 1/2 cups	219g / 7.7oz	Chopped carots
1 cup	110g / 3.9oz	Chopped celery
3 teaspoons	15ml	Curry powder - (or less)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Tomato - chopped (medium)
4 cups	948ml	Water
1 1/2 cups	93g / 3.3oz	Chopped onions
1		Garlic - minced
1 teaspoon	5ml	Grated fresh gingerroot
1 1/2 cups	355ml	Plain lo-fat yogurt
1 tablespoon	15ml	Snipped fresh parsley - (opt.)

Recipe Instructions

Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onions, 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.

Add crunch to the meal with toasted pita bread wedges.

Source:
Cooking Light, Jul/Aug 1994, page 82

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