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2 Tbsp. virgin coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 ground turmeric
1/2 large onion, 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
toasted unsweetened coconut flakes
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. 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.
Serve with yogurt, cilantro and coconut flakes as toppings.