Potato Lentil Curry

This is a remake of one of our (husband & i) favorite summer recipes. I consider this the cheaper, fall version.It can be served hot or chilled.

Potato Lentil Curry
(serves 6)

4-5 cups cubed potatoes (yukon gold is my favorite choice for this recipe)
1/2 cup uncooked brown lentils
3 tbls light mayo
1/2 cup plain, nonfat yogurt
2 tsp yellow curry powder
1/2-1 cup chopped celery (omitted)
pinch of salt, sugar, and pepper

Bring large saucepan of water to boil.

Add cubed potatoes to water, cook until tender.

Strain potatoes, and rinse under cold water(if serving chilled).

In same saucepan, add 1 cup cold water and bring to boil. Add lentils, cook until tender. Strain, and run under cold water (if serving chilled).

In large bowl, combine mayo, yogurt, curry powder, sugar, salt, and pepper.

Add potatoes and lentils to curry mixture, and stir. If serving chilled, cover and refrigerate.

Serve chilled with pita pockets. Or Serve hot over rice (or grain of choice).