Curried Lentils & Vegetables

Directions

Rinse lentils and drain.

In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use ¼ teaspoon ground ginger), and salt.

Bring to boiling; reduce heat.

Cover and simmer for 30 minutes or untill 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.

Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.