---------- 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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