Curried Rice with Lentils
from _Fast Vegetarian Feasts_

Serves 6
Preparation Time: 20 minutes
Unsupervised Cooking: 40 minutes

It's good by itself, topped with yogurt and chutney or raisins, and it makes a
fine stuffing for acorn squash. If you double the quantities below, you'll have
more than enough for an evening's meal and stuffing for acorn squash the
following night.

1 to 2 tablespoons safflower 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
1/4 cup sunflower seeds
1 large, tart apple, or 2 medium, diced

For garnish:  1 cup plain low-fat yogurt and 1/4 cup raisins or chutney

Heat 1 tablespoon oil in a heavy-bottomed soup pot, 2-quart saucepan, or Dutch
oven and saute the onion with 1 clove of garlic until it begins to turn
translucent. Add the ginger, turmeric, and curry poweder and saute for a few
minutes longer. Add more oil, 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
minutes. Add the apples and simmer, covered, for another 10 to 15 minutes, or
until the water is absorbed.

To alter for low-salt, low-fat diet:  Omit bouillon cubes and salt. Reduce
raisins to 1/4 cup and sunflower seeds to 2 tablespoons.