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In a large, heavy saucepan, heat the oil over medium-high heat.
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Add the onion and saute until soft, about 4 minutes.
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Add the garam masala, bay leaf, and apples, and cook, stirring continuously, for 2 more minutes.
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Add the lentils and stock and bring the mixture to a boil over high heat.
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Reduce to a simmer and cook for about 25 minutes or until the lentils are tender, being careful not to overcook them.
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Remove the pan from the heat, remove the bay leaf, and adjust seasoning to taste.
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Serve the lentils hot in one large serving bowl.
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Serve the yogurt and apple crisps separately and invite diners to combine all three components to their personal taste.
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Makes 4 appetizer or 2 main course servings.
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APPLE CRISPS: Preheat the oven to its lowest setting.
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In a small bowl, dissolve the sugar in the lemon juice.
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Thinly slice the apples horizontally into rounds approximately 1/16-inch thick.
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Lay the apple slices on a baking sheet lined with parchment paper and brush lightly with the sugared lemon juice.
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Place the baking sheet in the oven and allow the apples to dry, about 3 to 4 hours or overnight.
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Remove the baking sheet from the oven and gently peel the apple slices from the paper.
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(Some discoloration of the apple slices will occur.)
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Store in an airtight container until ready to use.
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They will last for 2 days in the refrigerator.
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CURRIED YOGURT: Heat a small nonstick skillet over medium heat.
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Add the curry powder and toast until you can smell its intense aroma, about 30 seconds.
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Remove pan from heat.
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Combine the curry powder with the banana and yogurt in a serving bowl, stirring well.
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Refrigerate until ready to use.
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Source: Grains, Rice, and Beans by Kevin Graham.
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Shared and MM by Judi M. Phelps.
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jphelps@shell.
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portal.
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com, juphelps@delphi.
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com, or jphelps@best.
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com
