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.