Coconut Apple Ginger Dal Food

COCONUT-APPLE-GINGER DAL

Coconut-Apple-Ginger Dal image

This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.

Provided by Anna Stockwell

Categories Bon Appétit Lentil Soup/Stew Cumin Ginger Apple Coconut Dinner Vegetarian Peanut Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

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)

Steps:

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.

COCONUT-APPLE-GINGER DAL

Coconut-Apple-Ginger Dal image

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Provided by @MakeItYours

Number Of Ingredients 13

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)

Steps:

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 2½ 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.

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Step 1. Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, …
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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 2½ 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.

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