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.

Curried Lentils and Vegetables printer friendly version located here. (Just the recipe. Nothing else.)
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