Curried Lentils & Vegetables

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.