Ingredients :

Broth/Water (in place of 1-2 tbsps. oil) 1/2 onion, chopped 3 cloves garlic, minced or put through a press 1/4 teaspoon ground ginger 1/2 teaspoon turmeric 2 to 3 teaspoons curry powder, to taste 1 cup brown rice, washed 3/4 cup dried lentils, washed and picked over 4 cups water 2 vegetable bouillon cubes Salt to taste 1/2 cup raisins or currants 1 large, tart apple, or 2 medium, diced FOR GARNISH: 1 cup plain low-fat yogurt (or fatfree) and 1/4 cup raisins or chutney

Recipe Method :

Heat the broth/water (in place of the 1-2 tbsps. oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, tur- meric, 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, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil. Cover, re- duce 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 or other garnishes.