Red Lentil Mulligatawny

3/4 cups lentils
6-8 cups water
1 tablespoon canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 large tomato, diced
2 1/2 teaspoons curry powder
1 1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 large carrot, peeled and diced
1/2 cup white raisins
2 small unpeeled red apples, diced
4-6 cups cooked basmati rice

In medium saucepan, combine lentils and water, simmer over low-medium heat for 30 minutes
In separate pan, heat oil, add onion, garlic and ginger and saute for one minute more
Stir in lentils, cooking liquid, potato, carrot and raisins and cook over medium low heat for about 20 minutes until the lentils are tender
Stir in apples and cook for 10 minutes more
Remove from heat and let stand 5-10 minutes before serving

Serve over basmati rice