Heat 1 tablespoon oil in a heavy-bottomed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of garlic until it begins to turn
translucent
Add the ginger, turmeric, and curry poweder and saute for a few minutes longer.
Add more oil, if necessary, and the rice, and saute for 2 minutes.
Add the lentils, water, bouillon cubes, remaining garlic, raisins and sunflower seeds and bring to a boil.
Cover, reduce 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.
To alter for low-salt, low-fat diet: Omit bouillon cubes and salt. Reduce
raisins to 1/4 cup and sunflower seeds to 2 tablespoons.
