Coconut Apple Ginger Dal

Why I love it

So back in the day I was not a coconut fan. The tables definitely have turned and this recipe is full on coconut. It’s coconut flavored in the best way. Also, I love lentils in this recipe because they’re a great switch up from beans. The tiny texture of these pulses really add a fun and delicious element to this dish. Plus, when you eat lentils you get a lentil bit older and a lentil bit wiser!

Ingredients

• 1 cup red lentils

• 15 oz can coconut milk (could be full fat or light)

• 1 grated granny smith apple

• 1 diced yellow onion

• 3 cloves minced garlic

• 1 tsp ginger

• 1 tsp cumin

• 1 tsp turmeric

• ½ tsp cayenne

• Olive oil to taste

• Salt and pepper to taste

• Optional: coconut flakes, coconut yogurt or vegan sour cream, cilantro

Replacements

You can replace red lentils with any other kind, though you have to cook them longer. You can also use any type of apple that is desired.

Recipe

1. Add the onion and garlic to a large pot on low heat with olive oil.

2. Once the onion is translucent, add in the cayenne, ginger, cumin, turmeric, and salt and pepper to taste. Stir frequently.

3. After the onion and garlic are coated in the spices, add in the coconut milk, water, apple and lentils. Stir and turn the heat to high, and when it reaches a boil, reduce the heat to low and cover. Let it cook for 30 minutes.

4. Top with coconut milk yogurt, coconut flakes and cilantro. Enjoy!