Curried Lentils & Vegetables Recipe




Curried Lentils & Vegetables Ingredients

2 cup dry lentils (10 oz.)
1 1/2 cup chopped carots
1 cup chopped celery
3 tsp curry powder (or less)
1 tsp salt
1 med tomato, chopped
4 cup water
1 1/2 cup chopped onions
1 clove garlic, minced
1 tsp grated fresh gingerroot
1 1/2 cup plain lo-fat yogurt
1 tbsp snipped fresh parsley (opt.)

A Recipe for
Curried Lentils & Vegetables

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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This is a recipe for Curried Lentils & Vegetables from the recipe cookbook of Recipes-to-go (Bean)


Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Curried Lentils & Vegetables recipe - a tasty recipe for you to add to your collection!

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

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Curried Lentils & Vegetables

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Curried Lentils & Vegetables 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 beans 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.

Serves: 6

 

 

 

 

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Curried Lentils & Vegetables Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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