 |
---------- Recipe via Meal-Master (tm) v8.03
Title: SPICED LENTILS WITH APPLE CRISPS AND CURRIED
Categories: Appetizers
Yield: 4 servings
-JUDI M. PHELPS
1 tb Canola oil
1 lg Yellow onion; peeled and
-finely diced
1 ts Garam masala; (Spice mixture
-sold at Indian food stores
-or other specialty shops)
1 md Bay leaf
2 Granny Smith apples; peeled,
-cored, and finely diced
1 c Dried green lentils
2 c Chicken stock
Apple Crisps; (recipe
-follows)
Curried Yogurt; (recipe
-follows)
-----------------------APPLE CRISPS-----------------------
1 tb Confectioner's sugar
Juice of 2 lemons
2 Granny Smith apples; peeled
-and cored
----------------------CURRIED YOGURT----------------------
1 tb Curry powder or garam masala
1 Banana; peeled and finely
-diced
2 c Plain yogurt
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
-----
|
