Title: Lentil And Mushroom Curry
Categories: Main dish, Ovolacto, Chicken
Yield: 4 Servings
1 c Lentils
3 c Water
3 md Onions; chopped
2 tb Vegetable or chicken stock
1 ts Tamari
8 oz Mushrooms; sliced
1 ts Curry powder
1 c Lowfat yogurt
1 c Chopped green onions
Rinse lentils. Bring to a boil, reduce heat and simmer 40 minutes.
Saute onion in broth. Add tamari, mushrooms and curry powder when
soft and cook 5 minutes. Combine lentils, mushrooms and all but 4
teaspoons yogurt and place in a 2-quart baking dish. Bake, covered,
in a 350 F oven 25 minutes. Top with yogurt and green onions before
serving.
Per serving: Calories: 249 Protein: 17 g Carbs: 44 g Fat: 0.5 g
Sodium: 129 mg Cholesterol: 1 mg
Adapted from Cooking for Good Health by Gloria Rose
ISBN: 0-89529-577-6
Entered by Carolyn Shaw 3-95.
