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In a medium saucepan, combine water, lentils, carrots, onion, celery, curry powder, fresh ginger, ground ginger, garlic and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until lentils are tender and liquid is absorbed.
In a small bowl, stir together yogurt, tomato and parsley (or cilantro). Serve with the lentil mixture.