Ingredients

2 C. dry lentils (10 ounces. )
4 C. water
1 1/2 C. chopped carrots
1 1/2 C. chopped onions
1 C. chopped celery
1 clove garlic minced
3 tsp. curry powder (or less)
1 tsp. grated fresh gingerroot
1 tsp. salt
1 1/2 C. plain lo fat yogurt
1 med tomato chopped
1 Tbsp. snipped fresh parsley (opt. )

Cooking Instructions

Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onions, celery, garlic, curry powder, ginger (or use 1/4 tsp. 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. Add crunch to the meal with toasted pita bread wedges.
 
 
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