East Indian Lentil Spread Recipe

Cook the lentils in 2 cups of water for 30 minutes. Drain, saving any cook­ing liquid, and place in a blender jar. Add the yogurt and whiz in a blender until smooth. You may need some of the Cooking liquid to keep the mixture moving in the jar.

Heat the oil in a frying pan big enough for the pureed lentils. Saute the onions in the hot pan for 2 minutes. Add the garlic and curry powder and continue cooking until the onions are soft. Stir in the lentils, currants, and chutney and heat through. Serve in a bowl with the nuts scattered on top. Try this with toasted pita wedges or as a sandwich spread.

Per serving: 186 calories, 4 g fat, 1 g saturated fat, 5% calories from saturated fat, 30 g carbohydrate, 10 g dietary fiber, 9 g protein, 59 mg sodium Exchanges: 1 Starch, 1 Very Lean Meat, 1 Fruit, 1/2 Fat