Source: dLife

Lentils and fresh vegetables tossed with a mango yogurt dressing.

Servings

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

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.