Curried Lentils & Vegetables
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils
dry lentils (10 oz.) |
|
| 1 ½ | cups |
carrots
chopped |
|
| 1 | cup |
celery
chopped |
|
| 3 | teaspoons |
curry powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | Medium |
tomatoes
|
*
|
| 4 | cups |
water
|
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
ginger root
fresh |
|
| 1 ½ | cups |
yogurt
low-fat |
|
| 1 | tablespoon |
parsley leaves
snipped fresh parsley , optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
dry lentils (10 oz.) |
|
| 355 | ml |
carrots
chopped |
|
| 237 | ml |
celery
chopped |
|
| 15 | ml |
curry powder
|
|
| 5 | ml |
salt
|
|
| 1 | Medium |
tomatoes
|
*
|
| 946 | ml |
water
|
|
| 355 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
ginger root
fresh |
|
| 355 | ml |
yogurt
low-fat |
|
| 15 | ml |
parsley leaves
snipped fresh parsley , optional |
|
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.
