Spiced lentil w/apple crisps and curried yogurt

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Canola oil
2 larges Yellow onion(s)
Peeled and finely diced
1 teaspoon Garam masala
1 medium Bay leaf
1 tablespoon Confectioner's sugar
Juice of 2 lemons
1 tablespoon Curry powder
Or garam masala
1 Banana
2 Granny Smith apples
Peeled, cored, finely diced
1 cup Dried green lentils
2 cups Chicken stock
2 Granny Smith apples
Peeled and cored
Peeled and finely diced
2 cups Plain yogurt

Directions

LENTILS

APPLE CRISPS

CURRIED YOGURT

In a large heavy saucepan, heat the oil over medium-high heat. Add the onion and saute until soft, about 4 min. Add the garam masala, bay leaf, and apples, and cook, stirring constantly, for 2 min more. Add the lentils and stock and bring to a boil over high heat. Reduce to a simmer and cook for about 25 min or until the lentils are tender, being careful not to overcook them. Remove the pan from the heat, remove the bay leaf, and adjust the seasoning to taste.

Serve the lentils hot in one large serving bowl. Serve the yogurt and apple crisps separately to be combined to diners individual tastes.

Apple Crisps:

Preheat the oven to its lowest setting.

In a small bowl, dissolve the sugar in the lemon juice. Thinly slice the apples horizontally into rounds about 1/16-inch thick. Lay the apple slices on a baking sheet lined with parchment paper and brush lightly with the sugared lemon juice. Place the baking sheet in the oven and allow the apples to dry for 3-4 hours or overnight.

Remove the baking sheet from the oven and gently peel the apple slices from the paper. Store in an airtight container until ready to use. They will last for 2 days in the refrigerator.

Curried Yogurt:

Heat a small non-stick skillet over medium heat. Add the curry powder and toast until you can smell its intense aroma, about 30 seconds.

Remove pan from heat.

Combine the curry powder with the banana and yogurt in a serving bowl, stirring well. Refrigerate until ready to use.

Makes 2 cups.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 57

Submitted By DIANE LAZARUS On 11-24-95

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