Apple Ginger Dal

Rinse and sort the lentils. Peel and slice the garlic. Peel and dice the onion(s). Peel and mince the ginger. Roughly chop the apple. Peel the parsnip(s) and slice into ¼ inch rounds. Roughly chop the cilantro leaves and stems. Halve the lime(s). Juice one half (1 lime) and cut the other half (1 lime) into wedges. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

Heat 2 tbsp olive oil in a large pot over medium heat. Add sliced garlic, diced onion, minced ginger, chopped apple, sliced 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, 2½ cups (5 cups) water, coconut milk, 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 stir the apple ginger dal.

Add 1⅓ cups (2 ⅔ cups) water and a pinch of salt to a small saucepan and bring to a boil. Add RightRice and golden raisins, remove saucepan from heat, cover, and let sit for 12 minutes. Fluff with a fork and let sit, covered, another 2 to 3 minutes.

Add sliced almonds to a small skillet over medium heat and toast until golden brown, 2 to 3 minutes. Add ½ cup RightRice to each bowl. Top with apple ginger dal and sprinkle with toasted almonds and chopped cilantro. Serve with lime wedges. Enjoy! TIP: Keep the remaining cooked RightRice for your own use.