---------- 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
  
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