Curried Rice with Lentils

Ingredients

 * 1 each fat-free broth or water (replaces the 1-2 tbsp oil to sauté with)
 * ¾ cup dried lentils
 * ½ onion, chopped
 * 3 cloves garlic, minced or put through a press
 * ¼ tsp ground ginger
 * ½ tsp turmeric
 * 2 to 3 teaspoons curry powder to taste
 * 1 cup brown rice
 * 4 cups water
 * 2 fat-free vegetable cubes
 * 1 each salt to taste
 * ½ cup raisins or currants
 * ¼ cup sunflower seeds (use less or omit to lower fat)
 * 1 large, tart apple, or 2 medium, diced

Garnish

 * 1 cup plain/low fat yogurt
 * ¼ cup raisins or chutney

Directions

 * 1) Heat the fat-free 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.
 * 2) Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
 * 3) Add more broth/water, if necessary, and the rice, and saute for 2 minutes.
 * 4) Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil.
 * 5) Cover, reduce the heat, and simmer for 25 minutes.
 * 6) Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
 * 7) Serve topped with yogurt and the additional raisins.