Afghani "Seib Chalow" (made with apples!)

Apples, Walnuts, Prunes: Who knew? Derived from a great dish at "Panjshir" in Falls Church, Virginia.
If you feel sporty serve it with Curried Rice and Raita.  
(Updated 9/7/19)

Ingredients:
One large onion, chopped
3 cloves garlic, minced
Three tablespoons olive oil
One 8 oz. can tomato sauce
One third cup red lentils
Half dozen pitted prunes chopped bite size (3/4 cup halved red grapes will work too. Add them at the end.)
One third cup of chopped walnuts (soak them in warm water a few hours for best taste)
2 teaspoons Garam Masala ( most supermarkets have it)
3/4 teaspoon salt, ground black pepper
One tablespoon brown sugar
One and one half cups water
One pound cored and chopped McIntosh apples. I leave the skins on.

Directions:
Saute the onion in the olive oil until  light brown. This is important.
Add the rest of the ingredients: Garlic, Masala, water, tomatoes, lentils, prunes, drained and rinsed walnuts, salt, pepper and brown sugar. Bring to a boil, reduce heat and simmer for 40 minutes.
Serve with cilantro or parsley.