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| RECIPE FOR CURRIED LENTILS AND VEGETABLES |
Title: Curried Lentils And Vegetables
Category: Low-cal Entree -vegetarian
Serves: 6
Ingredients:
| 2.00 | c | Dry Lentils (10 oz.) | | 1.50 | c | Chopped Carots | | 1.00 | c | Chopped Celery | | 3.00 | ts | Curry powder (or less) | | 1.00 | ts | Salt | | | Med Tomato, chopped | | 4.00 | c | Water | | 1.50 | c | Chopped onions | | | Clove garlic, minced | | 1.00 | ts | Grated fresh Gingerroot | | 1.50 | c | Plain lo-fat Yogurt | | 1.00 | tb | Snipped fresh Parsley (opt.) |
Instructions:
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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