Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dry lentils -- (any variety)
   1 1/2  cups          chopped carrots
   1      cup           chopped celery
   3      teaspoons     curry powder -- (or less)
   1      teaspoon      salt
   1      medium        tomato -- chopped
   4      cups          water
   1 1/2  cups          chopped onions
   1      cloves        garlic -- minced
   1      teaspoon      grated fresh gingerroot
   1 1/2  cups          plain yogurt
   1      tablespoon    snipped fresh parsley -- (opt.)

Preparation:

Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onions, 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. Add crunch to the meal with toasted pita bread wedges.