Curried Lentils and Vegetables |
|||||||||
|
|
Ingredients 2 cups Dry Lentils (10 oz.)
4 cups Water
1 1/2 cups Chopped Carots
1 1/2 cups Chopped onions
1 cup Chopped Celery
Clove garlic -- minced
3 teaspoons Curry powder (or less)
1 teaspoon Grated fresh Gingerroot
1 teaspoon Salt
1 1/2 cups Plain lo-fat Yogurt
Med Tomato -- chopped
1 tablespoon Snipped fresh Parsley (opt.)
4 cups Water
1 1/2 cups Chopped Carots
1 1/2 cups Chopped onions
1 cup Chopped Celery
Clove garlic -- minced
3 teaspoons Curry powder (or less)
1 teaspoon Grated fresh Gingerroot
1 teaspoon Salt
1 1/2 cups Plain lo-fat Yogurt
Med Tomato -- chopped
1 tablespoon Snipped fresh Parsley (opt.)
ProceduresRinse 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.
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.
Comments
:Additional Recipes
Syndicates
Bookmarks
