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Curried Rice with Lentils

1 Fatfree broth or water (replaces the 1-2tbsps. Oil To saute with)
3/4 c Dried lentils
1/2 Onion, chopped
3 Cloves garlic, minced or put through a press
1/4 ts Groung ginger
1/2 ts Turmeric
2 To 3 teaspoons curry powder, to taste
1 c Brown rice
4 c Water
2 Fatfree vegetable cubes
1 Salt to taste
1/2 c Raisins or currants
1/4 c Sunflower seeds (use less or omit to lower fat)
1 Large, tart apple, or
2 Medium, diced


Garnish

1 c Plain/lowfat yogurt
1/4 c Raisins or chutney


Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, turmeric, and curry powder and saute for a few minutes longer. Add more broth/water, if necessary, and the rice, and saute for 2 minutes. Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil. Cover, reduce the heat, and simmer for 25 mins. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed. Serve topped with yogurt and the additional raisins.


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