Baked Apple with Lentils and Couscous

For the baked apple with lentils, cook the lentils for about 10 minutes (for larger varieties, they need to be soaked overnight and also cooked accordingly longer).

Put the couscous in a bowl and season with salt, pepper and cinnamon. Then cover with boiling water and let it steep for a few minutes. Cut the spring onion (including the green parts) into rings.

Mix the lentils, couscous and spring onion. First remove the core of the apples with a small spoon or melon cutter and then hollow out the core even more (save the hollowed out part).

Then fill the apples with the couscous-lentil mixture and seal with a piece of apple. Place the apples in a baking dish and fill up with water about 2 cm.

Roast at 190 °C for about 15 minutes (if the apples were still very hard, then prefer to roast up to 30 minutes!).

Then mix vinegar with the sugar and water (about 1/8 l) and pour over the apples – a little should also flow into the filled apples. Roast in the tube for another 5-8 minutes.

Preparation Tip:

The remaining "apple insides" can be stirred into yogurt as a dessert, for example, or, if you like it particularly sweet and spicy, you can use it to make apple compote to go with baked apples and lentils.

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