Spiced lentils with apple crisps & curried
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Spiced lentils with apple crisps & curried
  Lentils    Apple    Appetizers  
Last updated 6/12/2012 1:24:10 AM. Recipe ID 57584. Report a problem with this recipe.
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      Title: Spiced lentils with apple crisps & 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
           Curried Yogurt; (recipe

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

MMMMM-----------------------CURRIED YOGURT----------------------------
      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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Recipe ID 57584 (Apr 03, 2005)

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