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Bring to a low boil, in a medium size saucepan:
1 cup red lentils, rinsed
2 cups water
Turn down the heat, and simmer for about 20 minutes,
until lentils are very soft and the water is absorbed.
Remove from heat.
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While lentils are cooking, sauté, for about 5 minutes:
1 T. canola oil
1 cup yellow onion, diced
1 1/2 cups apples, peeled and diced
3 garlic cloves, minced or pressed
dash of salt
Add, and sauté about 10 more minutes, until everything is tender:
1/4 cup dark raisins
1 tsp. curry powder
1 tsp. garam masala (optional)
When lentils are finished cooking, add the above mixture to the pot.
Add:
3 to 4 T. reduced fat coconut milk
2 T. fresh lemon juice
Purée everything with an immersion blender (or in a food processor).