1 1/2 cups lentils
1 cup chopped onions (1/2 medium onion)
2 garlic cloves, chopped
4 cups water
1 cup finely chopped red and/or green bell peppers (1 med-large)
1 cup finely chopped celery
1 cup finely chopped red onions
Curried Mango Yogurt Dressing
1 cup plain nonfat or low-fat yogurt
3 tbsp prepared mango chutney
1 1/2 tsp curry powder
2 tsp finely minced red onions
1 tbsp fresh lime juice
In a saucepan, combien the lentils, onions, garlic, and water. Cover, bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, until the lentils are tender but not mushy. Meanwhile, combine the bell peppers, celery, and red onions in a nonreactive bowl. When the lentils are cooked, drain and add them, while hot, to the bowl. Stir and set aside at room temperature for 15 minutes.
In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve. If you'll be serving the lentil salad later, store it in the refrigerator, then let it return to room temperature before serving.