8 oz. red lentils
1 lg. onion, coarsely chopped
1 tsp. minced garlic
1 tbsp. canola oil
1 1/2 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. dried mustard
1 tbsp. grated fresh ginger
1 1/2 c. chicken stock
3 oz. tomato paste
2 tbsp. lemon juice
12 oz. Brussels sprouts, trimmed and quartered
3/4 c. or more nonfat yogurt

Cover lentils generously with water and bring to a boil. Reduce heat and cook until lentils are soft but have not lost their shape, less than 10 minutes. Saute onion and garlic in hot oil until onion begins to brown. Stir in cumin, turmeric, mustard and ginger and cook about 1 minute.

Add chicken stock, tomato paste, and lemon juice; stir to blend well. Add Brussels sprouts. Cover and simmer until sprouts are done, 5-7 minutes. When lentils are cooked, drain. When sprouts are cooked, stir in lentils, blend well and heat through. Serve with yogurt. Yield: 3 servings.