Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Lentils; rinsed |
| 4 cups | Water |
| ½ cup | Butter (less if desired) |
| 2 \N | Carrots; grated |
| 2 \N | Onions; finely chopped |
| 2 \N | Cloves garlic;finely chopped |
| 6 tablespoons | Flour |
| 2 cups | Applesauce |
| 1 tablespoon | Curry powder |
| 2 cups | Water |
| ¼ cup | Lemon juice |
| 2 cups | Cooked rice |
Cook the lentils in the water for 30 minutes; drain. Melt butter and add the carrot, onion, and garlic and saute for a minute. Add the flour, applesauce, curry powder and 2 cups water. Simmer for 30 minutes. Add the lemon juice, lentils, and rice. Heat the dish thoroughly and serve. Posted by Ed Weinberg in Fidonet Cooking, 5/18/92.