Serves 6 / I am a lentil evangelist. These are great with lamb or rice or just a spoon. They’ll keep for a week in the fridge. Serving tip: Serve warm or at room temperature.

1 cup little lentils (black or lentils de puy)
2 1/2 cups water
1 bay leaf
Pinch of crushed red pepper flakes
1/4 cup plain low-fat or whole yogurt
1 1/2 tablespoons chopped fresh mint

Curry Mix
1 1/2 onions (about 3/4 pound), minced
3 cloves garlic, minced
1/2 tablespoon black or brown mustard seed
1 1/2 tablespoons minced fresh ginger
1/2 tablespoon curry powder
3/4 teaspoon salt
1 tablespoon canola oil

1. Bring lentils to a boil with water, bay leaves, and red pepper flakes. Simmer until tender but toothy, about 20 minutes. Meanwhile, sauté all Curry Mix ingredients until golden and soft, about 10 minutes.

2. When lentils are cooked, drain excess water and remove bay leaf. Toss with Curry Mix. Stir in yogurt and mint. Adjust seasoning with salt and pepper.

PER SERVING: 173 cal, 16% fat cal, 3g fat, 0g sat fat, 1mg chol, 10g protein, 27g carb, 11g fiber, 303mg sodium