Lentil Curry

What you need

Brown lentils 1 ½ cups.
Bay leaves 2.
Stock (vegetable or chicken) 4 cups.
Onions 2 medium, diced.
Apples 1 large or 2 small, diced finely.
Garlic 2 cloves.
Canola or olive oil 1 tablespoon.
Curry powder 3 tablespoons.
Sultanas ½ cup.
Juice of 1 lemon.
Chopped tomatoes 2 x 400g cans.
Salt and pepper to taste.

Preparation time: 10 minutes
Cooking time: 1 hour

Method

Place lentils, bay leaves and stock in a saucepan and cook for around 45 minutes or until soft; drain if necessary.
In the meantime, cook onion, apple and garlic in oil for 5 minutes or until soft; add curry powder and sultanas and cook for a few minutes more.
Add lentils, lemon juice and tomatoes and simmer for about 10 minutes.
Season to taste and then serve with rice.

Serves 6