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    You are in: Home / Recipes / Curried Lentils with Yogurt Recipe
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    Curried Lentils with Yogurt

    Average Rating:

    7 Total Reviews

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    • on August 17, 2003

      This is simple and good. I'm cutting on fat(as much as I can and wherever I can) so I cooked this in a slightly different way. I omitted the oil totally. I followed steps 1,2 and 3 as they are. While the lentils were cooking, I grated the carrot and put it into a bowl. To this I added honey, salt, yoghurt, curry powder, parsley and the drained lentil-onion mixture. I mixed it all well and then transferred it to a serving bowl. I served it immediately(hot). I liked the crunchiness of the grated carrot in this and the overall flavour was well balanced, too. It was not too spicy nor too sweet. Just right! I did not add the apple(just a personal preference of my family because they don't like me mixing fruits with vegetables, so I had to leave that out). This makes a nice lentil-yoghurt side dish. Thanks for posting!

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    • on July 01, 2008

      I thought this was really delicious, but just a smidge lacking in flavour. (To be fair I have really bold tastes.) But it was very well balanced, with the curry and the honey and the apples. Yum. Thanks for the recipe - I'll still make it again.

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    • on June 04, 2008

      Very very good! I used dried apples which I thought worked out quite well. I love the crunchy and sweet flavor you get from the apples and carrots! Great contrast! :) I did use more curry then called for after reading the other reviews and I think it could still use a bit more. Next time I'll probably use more like 3 1/2 tsp. Thanks for another great lentil recipe Sharon!

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    • on March 31, 2007

      Can't rate this probably, cause I used red lentils. Since I used red lentils, I cut the amount of water in half. I liked this but had to use about twice the amount of curry to get it to be spicy for me (and I like things pretty mild). Hubby and I both liked this, served it over rice.

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    • on April 08, 2006

      I truly enjoyed this as an easy and healthful Saturday lunch. I loved the contrast in textures brought on by the lentils, apple. onions, carrots and yogurt which were just perfect served on bulghar. I did find the sauce a little underseasoned and added an extra half teaspoon of curry powder and a sprinkle of garam masala. Next time, I think I will add some garlic powdr and a scant amount of pepper to the lentils so they have some additional flavor before going into the curry. Yummo. Thanks Sharon.

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    • on June 29, 2005

      I loved this! I love lentils to begin with, but this was just the right proportion of curry and sweet (honey)and sour (yogurt) and the apple added a lovely crunch and sweetness. Thanks, Sharon!

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    • on January 02, 2004

      Wow, this was good - and a different alternative to the usual. I loved the crunch and sweetness of the carrot and apple with the curry. And, I don't usually like yogurt, but I don't mind it when used as a dressing and this was perfect. It's good after it's "sat" awhile (without the apple, of course). Definitely a keeper ...

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    Nutritional Facts for Curried Lentils with Yogurt

    Serving Size: 1 (431 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.2
     
    Calories from Fat 35
    13%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.0 g
    5%
    Cholesterol 3.6 mg
    1%
    Sodium 499.4 mg
    20%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 16.4 g
    65%
    Sugars 11.0 g
    44%
    Protein 16.1 g
    32%

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