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Curried Lentils & Vegetables
Date added: December 12, 2007
- Servings: 4 change
- Calories per serving: 344
- Prep time: 15
- Cook time: 20
Ingredients
- 3 cup water, tap
- 1 1/2 cup lentils, brown or yellow rinsed and drained
- 1 cup carrots, fresh, chpd
- 1 cup onion, white, fresh, chpd
- 2/3 cup celery, fresh, diced
- 4 tsp curry powder
- 1 tsp ginger grated (or 1/4 tsp. ground ginger)
- 1 garlic cloves minced
- 1/2 tsp salt, table
- 1 cup yogurt, plain, lowfat
- 1 cup tomato chopped
- 2 tbsp parsley (or cilantro)
Recipe Method
1. In a large saucepan combine the water, lentils, carrot, onion, celery, curry powder, ginger, garlic and salt. Bring to a boil; reduce heat. Cover and simmer for 20 to 25 minutes or until lentils are tender and liquid is absorbed.
2. In a small bowl stir together yogurt, tomato and parsley or cilantro. Serve the lentil mixture with yogurt mixture.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 344 | 17% |
| Fat 3g | 4% |
| Cholesterol 5mg | 2% |
| Sodium 395mg | 16% |
| Carbohydrates 57g | 17% |
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