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Curried Lentil Salad
Source: dLife

Lentils and fresh vegetables tossed with a mango yogurt dressing.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 182.9
Total Carbs 34.2 g
Dietary Fiber 6.0 g
Sugars 9.3 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 101.8 mg
Protein 12.9 g
Sodium 52.9 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Milk , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  dried lentils
1 cup  fresh chopped onion
2 each  medium garlic cloves
4 cup  cold water
1 cup  red bell peppers, sliced
1 cup  fresh chopped celery
1 cup  fresh chopped red onion
1 cup  plain nonfat yogurt
3 tbsp  mango chutney
1 1/2 tsp  curry powder
0 1/4 each  red onion
1 tbsp  fresh lime juice
  1. In a saucepan, combine 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.
  2. 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.
  3. In a separate bowl, combine the yogurt, chutney, curry powder, red onion, and lime juice. Stir the yogurt mixture into the lentils and serve.

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