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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This Recipe for Curried Lentils & Vegetables is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Curried Lentils & Vegetables from the recipe cookbook of Recipes-to-go (Bean)
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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
Curried Lentils & Vegetables Recipe brought to you by Recipes To-Go