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How To make Spiced Lentils with Apple Crisps and Curried Yogurt
-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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As you may know by now, on this channel we try to always come up with new recipes (our own creations) that might look unconventional but are always wholesome, delicious and most importantly, nutritious! Whether you're gluten-free or just looking to explore new healthy ideas, these unusual amazing lentil cupcakes are really something you should try and most likely you’ll adopt ????
Instructions:
Start by soaking the red lentils for at least 4 hours or overnight in the fridge (we soak overnightin the fridge). Rinse and drain them thoroughly. In a blender, combine the soaked lentils, egg yolks, Greek yogurt, orange juice, avocado oil, and maple syrup. Blend until you have a silky smooth mixture. Transfer the lentil mixture to a mixing bowl and add the zest of an orange for an extra flavor, baking powder, and the stiffly beaten egg whites. Stir until you have a light and airy batter.
Pour the batter into silicone cupcake liners (VERT IMPORTANT to use some good quality liners that DON’T STICK) and top each with almond slices.
In a preheated oven, bake the cupcakes at 365°F for 35 minutes or until they turn golden brown.
Once baked, let them cool down on a rack, glaze them with some orange jam (or other jam you prefer)while still warm.
Ingredients:
These amounts were good enough for 10 medium sized cupcakes:
1 cup of red lentils (160 g)
2 egg yolks
1/4 cup of Greek yogurt
1/4 cup orange juice (squeezed from 1 orange)
1/4 cup avocado oil
1/4 cup maple syrup
Zest of 1 orange
1/2 tbsp. baking powder
2 egg whites (whisked until stiff)
20 g almond slices (for garnish)
1/4 cup orange jam (for glazing, this step is optional and you can use your jam of choice)
The Macros per 1 cupcake:
Energy: 165 calories
Protein: 6.4 g
Fat: 7.92 g
Carbohydrates: 18.82 g
Fiber: 2.3 g
Iron: 1.67 mg
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Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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