Ingredients
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1 -2 tablespoon vegetable broth (instead of using oil)
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1/2 onion, chopped
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3 garlic cloves, minced or put through a press
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1/4 teaspoon ground ginger
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1/2 teaspoon turmeric
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2 -3 teaspoons curry powder, to taste
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1 cup brown rice, washed
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4 cups water
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2 vegetable bouillon cubes
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salt
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1/3 cup raisins or 1/3 cup currants
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1 large tart apple, diced (e.g. Granny Smith)
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3/4 cup dried lentils
Instructions
- Heat the 2 T broth (or you can use 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, turmeric, and curry powder and saute for a few minutes longer.
- Add more broth (or 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, 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.
- Optionally, serve topped with plain yogurt and some more raisins.