---------- 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.
 [email protected], [email protected], or
 [email protected]

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