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Recipe by: rihem
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See below ingredients and instructions of the recipe
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.
******************************************************* ** 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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