Recipe Image

Curried Lentils and Vegetables

  • 15 m
  • 35 m
Diabetic Living Magazine
“This is a classic dal, perhaps the most commonly eaten dish in India. Dal is a creamy melange of lentils, garlic and, of course, spices. Serve it as a side dish with curry or roasted meats, or as a main dish with warm naan for scooping.”


    • 1¾ cups water
    • ¾ cup lentils, rinsed and drained
    • ½ cup chopped carrots
    • ½ cup chopped onion
    • ⅓ cup chopped celery
    • 2 teaspoons curry powder
    • ½ teaspoon grated fresh ginger
    • ⅛ teaspoon ground ginger
    • 1 small clove garlic, minced
    • ¼ teaspoon salt
    • ½ cup plain low-fat yogurt
    • ½ cup chopped tomato
    • 1 tablespoon snipped fresh parsley or cilantro


  • 1 In a medium saucepan, combine water, lentils, carrots, onion, celery, curry powder, fresh ginger, ground ginger, garlic and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until lentils are tender and liquid is absorbed.
  • 2 In a small bowl, stir together yogurt, tomato and parsley (or cilantro). Serve with the lentil mixture.
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