Spiced Lentils

• 1 1/2 c. raw lentils, soaked
• 2 Tbsp. butter
• 2 large cloves garlic, crushed
• 1 c. minced onion
• 1 large stalk celery, chopped
• 1 tsp. salt
• 1 c. shredded coconut
• 1/2 tsp. powdered ginger
• 1/2 tsp. turmeric
• 1/2 tsp. cinnamon
• 1/2 tsp. ground coriander
• a few Tbsp. water (as needed)
• freshly grated black pepper to taste
• juice from 1 large lemon
• 2 c. chopped tart apple
• cayenne pepper to taste

1. Cook the lentils in 2 1/4 cups water (bring to boil, cover and lower heat to simmer) 30 to 40 minutes or until tender.
2. Meanwhile, cook everything else (except the apples) until tender, in deep heavy skillet, adding water if necessary to avoid sticking.
3. Add apples to the saute; cook 10 minutes more (covered) and then combine this mixture with the lentils in a casserole.
4. Cover and keep warm in a 250u0b0 oven.
5. Serves 4 to 6 folks.

butter, garlic, onion, stalk celery, salt, coconut, powdered ginger, turmeric, cinnamon, ground coriander, water, black pepper, lemon, tart apple, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303255 (may not work)