Coconut Apple Dal
with Red Lentils & Fresh Ginger
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- 1 onion
- 2 garlic cloves
- 1 oz fresh ginger
- 1 red apple
- 4 oz Swiss chard
- ¾ cup red lentils
- ¼ tsp ground cumin
- ¼ tsp curry powder
- 5.5 oz coconut milk
- 8 oz precooked brown rice
- 1 lime
- 2 tbsp toasted coconut
- 1 tbsp + 1 tsp vegetable oil or coconut oil*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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!