---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CURRIED LENTILS AND VEGETABLES
 Categories: Low-cal, Vegetables
      Yield: 6 servings
 
      2 c  Dry Lentils (10 oz.)
  1 1/2 c  Chopped Carots
      1 c  Chopped Celery
      3 ts Curry powder (or less)
      1 ts Salt
           Med Tomato, chopped
      4 c  Water
  1 1/2 c  Chopped onions
           Clove garlic, minced
      1 ts Grated fresh Gingerroot
  1 1/2 c  Plain lo-fat Yogurt
      1 tb Snipped fresh Parsley (opt.)
 
   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 lentils 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.
 
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