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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Curried Lentil Salad

Source: dLife

Lentils and fresh vegetables tossed with a mango yogurt dressing.

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 0.3 Fat, 1.0 Vegetables, 0.0 Fruits, 0.2 Milk, 1.6 Starch, 0.1 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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Servings

Ingredients

1.5
1 1/2 cup dried lentils 1.0
1 cup fresh chopped onion 2.0
2 each medium garlic cloves 4.0
4 cup cold water 1.0
1 cup red bell peppers, sliced 1.0
1 cup fresh chopped celery 1.0
1 cup fresh chopped red onion 1.0
1 cup plain nonfat yogurt 3.0
3 tbsp mango chutney 1.5
1 1/2 tsp curry powder 0.25
0 1/4 each red onion 1.0
1 tbsp fresh lime juice

Directions

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.
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 the yogurt, chutney, curry powder, red onion, and lime juice. Stir the yogurt mixture into the lentils and serve.