• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spiced Lentils with Apple Crisps and Curried

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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)


1 tb Confectioner's sugar
Juice of 2 lemons
2 Granny Smith apples; peeled
-and cored

1 tb Curry powder or garam masala
1 Banana; peeled and finely
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.

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