1. 11/2 cups lentils washed and drained 2. 6 cups water 3. 1 tbs vegetable oil 4. 1 cup chopped onion 5. 2 cloves garlic, minced 6. 1 tsp curry powder 7. 1 tsp cumin seeds 8. 2 141/2-oz oraganic diced tomatoes, undrained 9. 1 green apple diced 10. 1/2 cup seedless raisins 11. salt to taste 12. pepper to taste 13. 3 cups cooked rice 14. 2 tbs fresh parsley
Method
In large saucepan, combine lentil and water. Bring to a boil; reduce heat to low and simmer, partially covered, 45-50 minutes, or until lentils are tender, occasionally skimming off foam and stirring to prevent sticking.
In a large skillet, heat oil over medium heat. Add onion, garlic, curry powder and cumin seeds; cook until onion is tender. stir in tomatoes, apple and raisins. Season with salt and pepper.
When lentils are tender , stir into onion mixture; cook, covered, about 15 minutes, until apple is tender. Serve over cooked couscous, garnished with parsley.