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.