1 tbsp canola oil
1 large yellow onion, peeled and finely diced
1 tsp garam masala, (spice mixture sold at in
1 medium bay leaf
2 granny smith apples, peeled, cored, and finely
1 cup dried green lentils
2 cup chicken stock
1 apple crisps, (recipe follows)
1 curried yogurt, (recipe follows)
APPLE CRISPS
1 tbsp confectioner's sugar
1 juice of 2 lemons
2 granny smith apples, peeled and cored
CURRIED YOGURT
1 tbsp curry powder or garam masala
1 banana, peeled and finely diced
2 cup plain yogurt
A Recipe for
Spiced Lentils With Apple Crisps & Curried
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This Recipe for Spiced Lentils With Apple Crisps & Curried is one of thousands in the Recipes-to-go Bean Cookbook.
Herb Tip |
If you enjoy this Spiced Lentils With Apple Crisps & Curried Recipe - you should enjoy the recipe collections you can find on the websites below:
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Eat little, sleep sound. |
| Iranian Proverb |
This is a recipe for Spiced Lentils With Apple Crisps & Curried from the recipe cookbook of Recipes-to-go (Bean)
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Food Tip |
In Mexico we have a word for sushi: bait. |
| José Simons |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Food Tip |
In a large, heavy saucepan, heat the oil over medium-high heat. Add
the onion and saute until soft, about 4 minutes. Add the garam
masala, bay leaf, and apples, and cook, stirring continuously, for 2
more minutes. Add the lentils and stock and bring the mixture to a
boil over high heat. Reduce to a simmer and cook for about 25 minutes
or until the lentils are tender, being careful not to overcook them.
Remove the pan from the heat, remove the bay leaf, and adjust
seasoning to taste.
Serve the lentils hot in one large serving bowl. Serve the yogurt and
apple crisps separately and invite diners to combine all three
components to their personal taste. Makes 4 appetizer or 2 main
course servings.
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 approximately 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, about 3 to 4 hours or overnight. Remove the
baking sheet from the oven and gently peel the apple slices from the
paper. (Some discoloration of the apple slices will occur.) Store in
an airtight container until ready to use. They will last for 2 days
in the refrigerator.
CURRIED YOGURT: Heat a small nonstick 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.
Source: Grains, Rice, and Beans by Kevin Graham.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Serves: 4
Spiced Lentils With Apple Crisps & Curried Recipe brought to you by Recipes To-Go