Curried Lentils and Vegetables
- Main Ingredient: Various Vegetables
- Course: Various Main Dishes
- Cuisine: Indian
- Yield:
Curried Lentils and Vegetables ingredients
- 2 c Dry Lentils (10 oz.)
- 1 1⁄2 c Chopped Carots
- 1 c Chopped celery
- 3 t curry powder (or less)
- 1 t Salt
- Tomatoes, chopped
- 4 c water
- 1 1⁄2 c Chopped onion
- Cloves garlic, minced
- 1 t Grated fresh ginger root
- 1 1⁄2 c Plain lo-fat Yogurt
- 1 T Snipped fresh parsley (opt.)
Cooking Curried Lentils and Vegetables
1. Rinse lentils and drain.
2. In a Dutch oveni combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 30 minutes or till lentils are tender.
5. In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired.
6. Serve with lentil mixture.
7. Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.
8. Add crunch to the meal with toasted pita bread wedges.
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