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2 cups dry lentils
4 cups water
1 1/2 cups chopped carrots
1 1/2 cups chopped onions
1 cup chopped celery
1 clove garlic, minced
3 tsp curry powder (or less)
1 tsp grated fresh gingerroot or 1/4 tsp ground ginger
1 tsp salt
1 1/2 cups plain low-fat yogurt
1 medium size tomato, chopped
1 Tbs snipped fresh parsley (opt.)
1. Rinse lentils and drain.
2. In a Dutch oven combine lentils, water, carrots, onions, celery, garlic, curry powder, gingerroot, and salt.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 30 minutes or until lentils are tender.
5. In a medium mixing bowl stir together yogurt, tomato, and parsley.
6. Serve with lentil mixture.
Add crunch to the meal with toasted pita bread wedges.
Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.
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