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Crockery Cooking

Recipe No. 2:

CURRIED LENTILS and VEGETABLES            Makes 5 or 6 servings

1 1/2 cups baby carrots
1 cup thinly sliced celery
1 small onion, minced
2 medium yams, peeled and diced
1 cup dried lentils, sorted and rinsed
2 tsp. broth or water or wine (orig. recipe used oil)
1 clove garlic
1 Tbs. curry powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground white pepper
1 tsp. minced gingerroot
1 (14 1/2 oz.) can fat-free broth
1 Tbs. minced lemon peel
1/2 cup frozen green peas
1/2 cup nonfat plain yogurt
2 Tbs. minced green onion, including top

Combine carrots, celery, onion, yams, and lentils in a 3 1/2-quart slow
cooker; set aside.
Heat 2 tsp. broth or water in a small skillet over medium heat. Add garlic,
curry powder, cumin, salt pepper and ginger. Cook, stirring, 1 minute. Stir
in broth and lemon peel. Pour over vegetables in slow cooker. Cover and cook
on LOW 6 to 7 hours or until vegetables are tender.

Turn control to HIGH. Place frozen peas in a strainer. Run hot water over
them to thaw. Add peas to contents of slow cooker. Cover and cook on HIGH 15
minutes. Top each serving with a dab of yogurt and a sprinkle of green

Per Sv(with 2 tsp. oil): 182 cal; 38g carb; 10g prot; 3g fat; 491mg sod;

Happy Holidays to All.              Patty in AZ