Recipe: Curried Lentils and Barley with Yogurt-Chutney Sauce

CURRIED LENTILS AND BARLEY

2 teaspoons vegetable oil
1 medium onion, chopped (about 1/2 cup)
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
2 medium carrots, thinly sliced (about 1 cup)
3/4 cup dried lentils, sorted and rinsed
FOR THE YOGURT-CHUTNEY SAUCE:
1/2 cup Yoplait Fat Free plain yogurt
1/4 cup chutney

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil, stirring occasionally, until crisp-tender.

Stir in 3 1/2 cups 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 together. Serve yogurt mixture with lentil mixture.

Makes 4 servings
Source: Recipe booklet: Yoplait Great New Tastes with Yogurt, Vol. 1, No. 3