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Curried Lentils And Barley

beans & legumes, indian, vegetarian

2 teaspoons vegetable oil
1/2 cup chopped onion (about 1 medium)
1/3 cup coarsely chopped red or green
bell pepper
3 1/2 cups water
1/2 cup uncooked barley
1 1/2 teaspoons curry powder
3/4 teaspoon salt
1 cup thinly sliced carrots (about 2
3/4 cup dried lentils; sorted and
1/2 cup plain nonfat yogurt
1/4 cup chutney

Heat oil in 3-quart saucepan over medium-high heat. Saute onion and bell pepper in oil. Stir in water, barley, curry powder and salt. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in carrots and lentils. Heat to boiling; reduce heat. Cover and simmer 40 to 45 minutes, stirring occasionally, until lentils are tender and liquid is absorbed. Mix yogurt and chutney. Serve with lentils and barley topped with yogurt mixture. 4 SERVINGS (ABOUT 1 CUP EACH).

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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