Lentil & Sweet Potato Chili
Part one of a three-part series on flexible weeknight dinners - a spicy lentil chili you'll be able to use in all kinds of meals!
So here it is: Day 1 of Apple Week. As I said, it is my goal to do both traditional and nontraditional things with apples. So today we are starting a little on the nontraditional side with a tart made with apple, cheddar and yellow onions.
Pretty much the fall-iest food one could possibly dream up, if you ask me. I guess we could have added bacon? But we didn’t, and it was sweet, salty and perfect for a light dinner in.
Here’s what you need:
Start by slicing your onions into thin rings and caramelizing them in a skillet by cooking them in a tiny bit of oil on low, slowly allowing them to turn sweet and brown.
While the onions are caramelizing, roll out your pie crust and place it in the tart pan. Slice your apple(s) thinly – no more than 1/4 inch thick and arrange them in your tart pan first.
Add your shredded cheese on top of the apples to act as a glue for the apples and onions, then add the onions on top:
Bake at 350 degrees for about 20 minutes – your indicator here is the crust. You want it to be browned just slightly.
This is fall in savory pie form.