Apple Ginger Dal

Add farro and a pinch of salt to a medium saucepan, cover with 1 inch water, and bring to a boil. Cook until grains are tender, 18 to 20 minutes. Drain any remaining water.

Heat 2 tbsp olive oil in a large pot over medium heat. Add garlic, onion, ginger, apple, parsnip, and a pinch of salt. Cook until onions are translucent, 6 to 8 minutes. Add curry powder and coriander and cook until spices are fragrant, 1 to 2 minutes. Add lentils, coconut milk, 2½ cups water, and a pinch of salt and bring to a boil. Reduce to a simmer and cook until lentils are tender, 14 to 16 minutes. Turn off heat, add lime juice and golden raisins, and stir the apple ginger dal. (4-serving meal: use 4 tbsp olive oil, 5 cups water) TIP: To “sort” (as indicated in the ingredients list) means to look for and discard any naturally occurring debris or stones.

Add sliced almonds to a small skillet over medium heat and toast until golden brown, 2 to 3 minutes. Divide farro between bowls. Top with apple ginger dal and sprinkle with toasted almonds and chopped cilantro. Serve with lime wedges. Enjoy!