Ingredients;

2 cups lentils                         

¾ cup chopped onions

1- ½ quarts water                  

1 tbsp salt

1 onion                                  

2 tbsp curry powder

2 tbsp special oil                   

½ cup skim milk

Procedure:

Wash the lentils thoroughly. Combine in a saucepan with the water and onion; bring to a boil, cover loosely, and cook over low heat 2 hours. While the lentils are cooking, heat the oil in a skillet; sauté the onions 10 minutes. Add to the lentils with the salt and curry powder; cook 30 minutes longer, or until the lentils are tender. Puree in an electric blender or force through a sieve. Return to the saucepan and stir in the milk. Heat.

Serves 8.

Per serving

Calories 140

Saturated fat 0.6 gram

Polyunsaturated fat 2.2 gram

Total fat 4.2 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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