Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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