Quick Curried Beans

4 servings

• 2 cups drained green cooked lentils
     with some of the cooking water
• 1 medium chopped onion
• 1 minced garlic clove
• 2 whole dried red chili peppers
• 2 Tablespoons Vegetable Broth
• 1/2 Tablespoon curry powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1 cup (1 large) chopped, peeled Granny Smith apple
• 1 Tablespoon soy sauce
• 1/2 Tablespoon lemon juice

Cook lentils covered with water and soft-boil 20 minutes (Bring the water up to a boil, then lower it to a rapid simmer.)

Saute onion, garlic and dried red peppers in broth until tender, about 5 minutes. Add spices, stir, and cook briefly. Add beans, apple, and soy sauce, and simmer uncovered for 15 minutes, or until apple is tender. Stir occasionally to prevent sticking.

Remove and discard red peppers. When cooking is complete, stir in lemon juice and serve as a side dish or as stuffing in Pita Pockets.

Pita Pockets:
Warm split pita bread. Open gently and spread with a little plain, nonfat yogurt. Stuff with beans; chopped tomato; some yogurt; and top with alfalfa sprouts.

Bon appetit!