Coconut Apple Dal

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!