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Curried Lentils and Vegetables

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.

Add crunch to the meal with toasted pita bread wedges.

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