Curried Lentils And Vegetables

Course : Curry
Serves: 6
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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 / Directions:

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.

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