Lentils, apples, raisins, cranberry--a nice fall dish

a really nice combo of flavors in this.  Not shown is the added cranberry sauce with which you top it!

1 cup dried brown or green lentils
2 and  1/3 cups water
1 teaspoon salt
1 clove garlic
1 small onion
 2 teaspoons olive oil OR water
2 teaspoons curry powder (I sometimes sub cumin, ginger, and turmeric )

1/4 teaspoon of Garam Masala or to taste--I forgot to measure it--I sprinkled it over.

1 carrot or a bit more 

1 small apple sliced [chopped without skin and without core]

1 handful of raisins
1cup  or more! cranberry sauce
salt and pepper to taste
Cooked rice

Method

1. Pick through and rinse lentils . 
2. Mince garlic and chop onion. Heat olive oil in a medium pot over medium-low heat. Add garlic, curry powder, and garam masala, stirring once or twice until fragrant. Stir in onion, coating it well with spices. Cut carrot lengthwise and then into half moons 1/2-inch wide. Stir carrot into onion mixture and cook, stirring occasionally, until onion is soft and translucent.
3. Add lentils, water, and salt to pot and bring to a boil over high heat. Reduce heat so lentils barely bubble, cover, and cook until lentils are very tender but still hold their shape. During the last 5-7 minutes of the cooking add the apple and raisins.
4. Serve hot over rice or quinoa, topped with cranberry sauce. Keeps refrigerated for up to five days .
5. [ idea from   http://cookforgood.com/recipe/curried-lentils-with-cranberries.html I changed it a bit.