Curried Lentil Rice Salad

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Curried Lentil Rice Salad

 

1 cup dry lentils, rinsed

2 cups water

1 cup plain soy yogurt

2 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh mint

1 Tbsp. curry powder

2 cloved garlic, minced (about 1 tsp.)

1 cup cooked basmati rice (brown or white)

1 medium cucumber, peeled, seeded, and thinly sliced

1 cup chopped red or green bell pepper

1 cup chopped green onion

Salt to taste

 

Cook lentils until tender, about 20 minutes. Drain

and place in a small serving bowl. In another bowl,

combine the soy yogurt, lemon juice, mint, curry

powder, and garlic. Stir mixture and then add to

the lentils, stirring gently. Cover and chill for

several hours to allow the flavors to blend. Season

with salt.

 

Serves: 6

Calories: 176

Fat: 1 gram

Fiber: 8 grams

 

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