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Curried Lentils and Vegetables

Curried Lentils and Vegetables

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