Apples stuffed with raisins and lentils

Cookinero 21 December 2022

Sweet and sour taste of apples and raisins with a spicy note of ginger and curry makes lentils a gourmet dish.

How to cook Apples stuffed with raisins and lentils

Step 1

Apples stuffed with raisins and lentils

Quince can also be stuffed, and it is better to use sweet-sour or sour varieties of apples.

Step 2

Cut the apples into 2 parts, remove the middle from them and sprinkle with lemon juice so as not to darken. Finely chop the removed pulp.

Step 3

Finely chop the onion and ginger and fry until golden brown, stirring often, for 10 minutes.

Step 4

Add chopped cilantro, raisins, curry and fry for 1 more minute. Mix with lentils and apple pulp.

Step 5

Apples stuffed with raisins and lentils

Grease a baking dish with oil. Stuff the apple halves with the prepared mixture and place in a mold. Sprinkle apples with vegetable oil and put in an oven preheated to 180 degrees for 15 minutes.

Step 6

Serve warm, garnished with herbs.

Apples stuffed with raisins and lentils - FAQ About Ingredients, Baking Time and Storage

Yes, but they must be pre-cooked until tender before mixing with other ingredients. Use about 1/2 cup of dried lentils (yields ~1.5 cups cooked).
Dried cranberries, chopped apricots, or dates work well as sweet alternatives. For less sweetness, try capers or olives.
Store in an airtight container for up to 3 days. Reheat in the oven at 160°C (325°F) for 10 minutes to restore texture.
It's already vegan! Just ensure your curry powder is vegan-friendly (some blends contain fish powder).
Freeze unbaked stuffed apples on a tray, then transfer to a bag for up to 2 months. Bake from frozen at 180°C (350°F) for 25-30 minutes.
Absolutely! Try cumin + paprika, garam masala, or a pinch of cinnamon + cayenne for different flavor profiles.
Choose firm apples like Granny Smith, don’t overfill them, and bake on a flat tray (not deep dish) for even heat distribution.
Stir 100g cooked quinoa or crumbled feta into the filling. For meat, add browned ground lamb or turkey.

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