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 3 minutes or untill 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.
Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.
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