---------- 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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