spiced lentils with apple crisps and curried yogurt & home-baked bread

Yesterday my favourite thing was having time to cook. And the favourite thing I cooked was a new recipe (for me) from Kevin Graham's Grains, Rice, and Beans. Despite the fact that the recipe says it takes a whopping five(!) hours to make, it really doesn't (read the fine print) and is, in fact, super easy. Here it is:

Title: SPICED LENTILS WITH APPLE CRISPS AND 

CURRIED YOGURT   

Categories: Appetizers  

Yield: 4 servings    Prep Time: 5 hours

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 (I used veggie 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.     

And, from the list, here is Michael's "favourite recipe for home-baked bread" (a unique category for which there was no other competition on the list): Jim Lahey's No-Knead Bread.

I haven't tried this yet but hope to soon.