This recipe is from the book 'Fast Vegetarian Feasts'
 by Martha Rose Shulman.  She writes that this recipe
 is good by itself, topped with yogurt and chutney or
 raisins, and it makes a fine stuffing for acorn
 squash.  And if the quantities below are doubled,
 you'll have more than enough for an evening's
 meal and stuffing for acorn squash the following
 night.
 
 CURRIED RICE W/LENTILS
 
 Broth/Water (in place of 1-2 tbsps. oil)
 1/2 onion, chopped
 3 cloves garlic, minced or put through a press
 1/4 teaspoon ground ginger
 1/2 teaspoon turmeric
 2 to 3 teaspoons curry powder, to taste
 1 cup brown rice, washed
 3/4 cup dried lentils, washed and picked over
 4 cups water
 2 vegetable bouillon cubes
   Salt to taste
 1/2 cup raisins or currants
   1 large, tart apple, or 2 medium, diced
 FOR GARNISH: 1 cup plain low-fat yogurt (or fatfree)
 and 1/4 cup raisins or chutney
 
 Heat the broth/water (in place of the 1-2 tbsps. oil)
 in a heavy-bottomed soup pot, saucepan, or Dutch oven
 and saute the onion with 1 clove of the garlic until
 it begins to turn translucent.  Add the ginger, tur-
 meric, 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, 4
 cups water, bouillon cubes, remaining garlic, and 
 raisins and bring to a boil.  Cover, re-
 duce the heat, and simmer for 25 minutes.  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 or
 other garnishes.
 kwvegan vegan