CURRIED RICE WITH LENTILS recipe

1 each Fatfree broth or water
(replaces the 1-2tbsps. oil
To saute with)
3/4 cup Dried lentils
1/2 Onion -- chopped
3 Cloves garlic -- minced or put
Through a press
1/4 teaspoon Groung ginger
1/2 teaspoon Turmeric
2 To 3 teaspoons curry powder
To taste
1 cup Brown rice
4 cups Water
2 Fatfree vegetable cubes
1 each Salt to taste
1/2 cup Raisins or currants
1/4 cup Sunflower seeds (use less or
Omit to lower fat)
1 Large, tart apple -- or
2 Medium -- diced
-----GARNISH-----
1 cup Plain/lowfat yogurt
1/4 cup Raisins or chutney

Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving.