1400 700 vegan coconutappledalwithredlentils horizontal

Coconut Apple Dal

with Red Lentils & Fresh Ginger

dinner

Chef's Choice Seasonal Menu Quick and Easy Spring Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Indian Beans/Legumes Fruit Leafy Greens Nuts Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
690
FAT
20g
CARBOHYDRATES
105g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 1 red apple
  5. 4 oz Swiss chard
  6. ¾ cup red lentils
  7. ¼ tsp ground cumin
  8. ¼ tsp curry powder
  9. 5.5 oz coconut milk
  10. 8 oz precooked brown rice
  11. 1 lime
  12. 2 tbsp toasted coconut
  13. 1 tbsp + 1 tsp vegetable oil or coconut oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium skillet
  • Medium saucepan
  • Box grater

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion. Peel and mince the garlic and ginger. Using the large side of a box grater, grate the apple. Thinly slice the Swiss chard stems and leaves. Rinse and sort the red lentils.

2
Sauté the aromatics

Place a medium saucepan over medium heat with 1 tbsp coconut or vegetable oil. Add the chopped onion, minced garlic, and ginger, and cook, stirring frequently, until the onion softens, about 3 to 4 minutes. Add the cumin and curry powder. Cook until fragrant, about 1 minute.

3
Make the dal

Add the grated apple, red lentils, coconut milk, and 2 cups water to the saucepan. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until lentils are tender, about 15 to 20 minutes. Season with a pinch of salt and pepper.

4
Make the rice

Place a medium skillet over medium heat with 1 tsp coconut or vegetable oil. Add the sliced Swiss chard stems and leaves and cook until wilted, about 2 to 3 minutes. Add the brown rice, cover with a lid, and cook until hot, about 2 to 3 minutes more. Season with a pinch of salt and pepper.

5
Serve

Halve the lime and cut half into wedges. Add half of the lime juice to the dal, off of the heat, and season with ½ tsp salt. Divide the coconut apple dal between large shallow bowls and top with toasted coconut. Serve with rice and lime wedges. Enjoy!