Curried Lentils & Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Med Tomato, chopped
4 cup: Water,
1 1/2 cup: Chopped onions,
Clove garlic, minced
1 tsp: Grated fresh Gingerroot,
1 1/2 cup: Plain lo-fat Yogurt,
1 tbsp: Snipped fresh Parsley, opt.
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 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.
Source from luhu.jp
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.
Source from luhu.jp