Lentil Salad W/Curried Mango Yogurt Dressing

• 1 12 cups lentils
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 4 cups water
• 1 cup red bell pepper, finely chopped (can use green)
• 1 cup celery, finely chopped
• 1 cup red onion, finely chopped
• 1 cup plain nonfat yogurt or 1 cup low-fat plain yogurt
• 3 tablespoons prepared mango chutney (I LOVE Trader Joes!)
• 1 12 teaspoons curry powder
• 2 teaspoons red onions, finely minced
• 1 tablespoon fresh lime juice

1. In a saucepan, combine lentils, white onions, garlic, and water.
2. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until lentils are tender but not mushy.
3. Meanwhile, combine bell peppers, celery, and red onions in nonreactive bowl.
4. When lentils are cooked, drain and add them while hot to the bowl.
5. Stir and set aside at room temperature for 15 minutes.
6. In a separate bowl, combine all of the yogurt dressing ingredients.
7. Stir the dressing into the lentils and serve.

lentils, onion, garlic, water, red bell pepper, celery, red onion, nonfat yogurt, mango, curry powder, red onions, lime juice

Taken from www.food.com/recipe/lentil-salad-w-curried-mango-yogurt-dressing-278503 (may not work)