Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------GARNISH-------------------------------
1 c Plain/lowfat yogurt 1/4 c Raisins or chutney

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. Add the ginger, turmeric, and
curry powder and saute for a few minutes longer. Add more
broth/water, 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 mins. Add the apples and simmer, covered, for another
10 to 15 minutes, or until the water is absorbed. Serve topped with
yogurt and the additional raisins.

Source: This is a recipe taken from the book 'Fast Vegetarian Feasts'
by Martha Rose Schulman. Posted by Tabatha.wnin#smtp.usi.edu
(Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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