Title: Curried Lentils and Vegetables
Categories: Diet Vegetable
Yield: 6 Servings

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.)
Rins	e le	ntils 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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