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Curried Lentils and Vegetables

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Low-Cal Vegetables


2 cups Dry Lentils (10 oz.)
4 cups Water
1 1/2 cups Chopped Carots
1 1/2 cups Chopped onions
1 cup Chopped Celery
Clove garlic --minced
3 teaspoons Curry powder (or less)
1 teaspoon Grated fresh Gingerroot
1 teaspoon Salt
1 1/2 cups Plain lo-fat Yogurt
Med Tomato --chopped
1 tablespoon 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.

Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.

Add crunch to the meal with toasted pita bread wedges.

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