Curried Rice with Lentils

• 1 each stock
• 3/4 cup lentils dried
• 1/2 each onions chopped
• 3 cloves garlic minced
• 1/4 teaspoon ginger ground
• 1/2 teaspoon turmeric
• 1 cup brown rice
• 4 cups water
• 1/2 cup raisins, seedless
• 1 each apples

1. Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart saucepan, or Dutch oven and saute 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.

stock, lentils dried, onions, garlic, ginger ground, turmeric, brown rice, water, raisins, apples

Taken from recipeland.com/recipe/v/curried-rice-lentils-44063 (may not work)