Quick Curried Beans

Quick Curried Beans
	1 medium chopped onion 1 clove minced garlic 2 dried red chili pepper 2 tablespoons vegetable oil 1/2 tablespoon curry powder 1/2 teaspoon paprika 1/4 teaspoon ground ginger 2 cups cooked green lentils 1 cup chopped, peeled Granny Smith apple 1/2 tablespoon lemon juice 1 tablespoon soy sauce
Cook lentils covered with water & soft boil 20 minutes. Saute onions, garlic & red peppers until tender, about 5 minutes. Add spices, stir and cook briefly. Add beans, apple, soy sauce, and simmer uncovered for about 15 minutes, or until apple is tender. Stir occasionally to prevent sticking. Remove & discard peppers. When cooking is complete, stir in lemon juice and serve. May be served in Pita Pockets (serves 2): Warm split pita bread. Open gently and spread with a little nonfat yogurt; stuff with beans; chopped tomato; some yogurt; and top with alfalfa sprouts.

Cook lentils covered with water & soft boil 20 minutes.

Saute onions, garlic & red peppers until tender, about 5 minutes. Add spices, stir and cook briefly.

Add beans, apple, soy sauce, and simmer uncovered for about 15 minutes, or until apple is tender. Stir occasionally to prevent sticking. Remove & discard peppers. When cooking is complete, stir in lemon juice and serve.

May be served in Pita Pockets (serves 2):
Warm split pita bread. Open gently and spread with a little nonfat yogurt; stuff with beans; chopped tomato; some yogurt; and top with alfalfa sprouts.