Curried Rice With Lentils

Course : Curry
Serves: 1
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1 Cup broth or water
3/4 cup dried lentils
1/2 medium Onion -- chopped
3 cloves garlic -- minced
1/4 teaspoon ground ginger
1/2 teaspoon turmeric
2 teaspoons curry powder
1 cup brown rice
4 cups water
2 piece vegetable cubes
1 teaspoon salt to taste
1/2 cup raisins or currants
1/4 cup sunflower seeds
1 large tart apple, diced
1 cup plain yogurt
1/4 cup raisins or chutney

Preparation / Directions:

Heat the broth/water in a heavy-bottomed soup pot, 2-quart saucepan, or Dutch oven and sauté the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, turmeric, and curry powder and sauté for a few minutes longer. Add more broth/water, if necessary, and the rice, and sauté 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 minutes. 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. Source: This is a recipe taken from the book 'Fast Vegetarian Feasts' by Martha Rose Schulma

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