Instructions: 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 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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