Grace,
I agree with Rachel on the apple...Try blending it first...still get all of the goodies like the pectin but much lower risk of blockages.
Lentils are used in so many dishes...did you know that there are 3 different colours with 3 different qualities?
The 'nicest' are the orange ones but rather expensive, then golden or green...all are great, healthy and full of iron (eat with tomatoes or potatoes for a well balanced diet)...ground lentil flour can be turned into a sort of pancake or flatbread (fast & easy in a frypan or on a griddle)..But I make the old fashioned lentil soup with beef bones (all the goodness without the dangers of blockages).
I sauté the bones with tons of garlic, add thyme, paprika and laurel leaves (whole and throw out at the end of the cooking...Can cause major blockages if swallowed!) and then lentils then cover with boiling water and simmer.
Add the potatoes in cubes and/or spoonful of tomato paste...Simmer slowly.
Very, very yummy...more water makes it a soup, less makes it a stew. Sometimes I use a can of tomatoes in it to make it richer.
Loads of bioavailible iron too. (Be ware of gas, it could be problem for some of us).
Sharon