• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Curried Lentils and Vegetables

  • Recipe Submitted by on

Category: Main Dish, Low Calorie, Vegetables

 Ingredients List

  • 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.)

 Directions

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.
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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.

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


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