Photo by Alex Lau, Food Styling by Anna Stockwell
This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.
Recipe information
Yield
4 servings
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)
Preparation
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, 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.
Step 2
Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.
Recipe notes
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