Recipe - Curried Lentils And Vegetables

2 cup Dry Lentils (10 oz.)
1 One half cup Chopped Carots
1 cup Chopped Celery
3 teaspoon Curry powder (or less)
1 teaspoon Salt
Med Tomato, chopped
4 cup Water
1 One half cup Chopped onions
Clove garlic, minced
1 teaspoon Grated fresh Gingerroot
1 One half cup Plain lofat Yogurt
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 One fourth 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.
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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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".