Coconut-Apple-Ginger Dal

bon appétit lentil soup/stew cumin ginger apple coconut indian dinner vegetarian peanut free wheat/gluten-free

Anna Stockwell

4 servings

Source

Ingredients

2 Tbsp. virgin coconut oil

1/4 tsp. cayenne pepper

1/4 tsp. ground cumin

1/4 tsp. ground turmeric

1/2 large onion, finely chopped

2 garlic cloves, finely chopped

1 (3") piece ginger, peeled, finely chopped

1 large apple (unpeeled), grated on the large holes of a box grater

1 1/2 cups red lentils

1 (13.5-oz.) can coconut milk

2 Tbsp. fresh lime juice

Kosher salt, freshly ground pepper

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

Method

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.