Spiced Lentils

This is from the original (not new) edition of The Enchanted Broccoli Forest. (The new edition has a lower-fat version called Spiced Lentils with Spinach and Apples, which omits the coconut.) I haven't made it in ages because I didn't have the recipe around, but I finally found it after figuring out I needed to google "spiced lentils" rather than "lentil curry." I'm pretty sure I usually increase the amounts of spices, and I've always used sweetened coconut 'cause that's what's been available. It's good with yogurt raita, served over brown rice.

Spiced Lentils

11/2 cups raw lentils
2 Tbs. butter
2 large cloves of garlic, crushed
1 cup minced onion
1 large stalk celery – chopped
1 tsp. salt
1 cup shredded coconut
1/2 tsp. powdered ginger
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ground coriander
a few Tbs. of water, as needed
freshly-grated black pepper to taste
juice from 1 large lemon
2 cups chopped tart apple (approx. 2 large ones)
cayenne pepper, to taste

Cook the lentils in 2 1/4 cups water. Bring to boil, then cover and lower heat to simmer 30-40 minutes, or until tender.

While the lentils are cooking, cook everything else (except the apples) until tender (use a deep, heavy skillet), adding water, if necessary, to avoid sticking.

Add the chopped apples to the saute, cook 10 minutes more (covered), and then combine this mixture with the lentils in a casserole.