Apple Lentil Dal from Plant-Powered Families
The preparation for this dal-like dish is unfussy, yet the flavor is something more complex. Just a few subtle herbs and spices combined with sweet apples and earthy red lentils make this puree simply delectable. It is flavorful without being spicy-hot, so is quite kid-friendly!
Makes 5–6 servings with brown rice and other accompaniments
Ingredients
3½ cups plus 1 tablespoon water, divided
2 cups chopped onion
1–1¼ teaspoons sea salt
1 teaspoon dried oregano leaves
½–1 teaspoon cumin seeds
½ teaspoon cinnamon
½ teaspoon dry (ground) mustard
½ teaspoon turmeric
2 cups red lentils, rinsed
1 medium apple, peeling optional, cored and cut into cubes about ½” (see note)
2 tablespoons freshly squeezed lemon juice
Crushed red pepper flakes or hot sauce to taste (optional; see note)
Steps
- In a pot over medium-high heat, add 1 tablespoon of the water, onion, sea salt, oregano, cumin, cinnamon, mustard, and turmeric. Stir through, cover, and cook for 4–5 minutes (keep an eye on it, and add another splash of water if the spices and onion are sticking).
- Remove the cover and add the lentils and remaining 3½ cups water. Turn heat up to high, and bring the mixture to a boil. Once at a boil, reduce heat to low, cover, and cook for about 15 minutes.
- After 12–15 minutes, add the apple and lemon juice, stir through, and cook for another 5–7 minutes, until the apple has softened a little but isn’t entirely mushy. Season with additional sea salt, or lemon juice if desired, and serve.
Apple Note: An apple that is not entirely sweet (ex: Braeburn or Honeycrisp) is preferable, but use what you have on hand!
Spicy Note: For adults, you can kick up the spice by either adding hot sauce at serving or adding crushed red pepper flakes (½–1 teaspoon) with the other dried spices at the beginning of cooking.
Serving Suggestions:This is delicious over brown short-grain or basmati rice, quinoa, or millet. When cooled, try spreading on tortillas or collard leaves for wraps.
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Granny Smith Apple Cobblers from YumUniverse
This is another crunch-time dessert that will wow dinner guests without a ton of effort. Take it to the next level by serving à la mode.
Makes 6 servings
Ingredients
2 Granny Smith apples, cored, peeled, and sliced
Crumble
2 cups almond flour
¼ teaspoon sea salt
½ teaspoon Sucanat
1 tablespoon coconut oil
Pinch sea salt
Caramel
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch sea salt
¼ cup Sucanat
1 tablespoon coconut oil
Steps
- Preheat oven to 325°F.
- Fill six 4″ ramekins with sliced apples and set aside. They can exceed the top by quite a bit because everything will bake down significantly in the oven.
- In a medium bowl, add all the crumble ingredients. Use a fork to mix together and set aside.
- In a small saucepan heated to medium, whisk together all caramel ingredients until mixed.
- Spoon caramel over apples and top with crumble. Feel free to pack that crumble down on top of your apples. (Go ahead and use hands.)
- To make getting in and out of the oven easier, place all ramekins on a baking sheet. Bake for 25 minutes. Remove from oven and serve warm.
Psst!: Use red or golden apples in this recipe. Or try pears or peaches.
Add raisins and a squeeze of orange juice in the caramel if you like.
For fun flavor, try adding some fresh thyme or chamomile buds ground in the coffee grinder.