Spiced Lentils With Apple Crisps And Curried Yogurt

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Spiced Lentils With Apple Crisps And Curried Yogurt

 

1 tablespoon canola oil

1 large yellow onion, peeled and diced

1 teaspoon garam masala

1 medium bay leaf

2 granny smith apples, peeled, cored, finely diced

1 cup dried green lentils

2 cups vegetable stock

apple crisps

curried yogurt

 

Apple Crisps:

1 tablespoon confectioner's sugar

2 lemons, juice of

2 granny smith apples, peeled, cored

 

Curried Yogurt:

1 tablespoon curry powder or garam masala

1 banana, peeled and finely

2 cups plain yogurt

 

In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion

and sauté 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.

 

 

 

 

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