This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.
Step 2
Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.
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Reviews (32)
Back to TopThis an excellent recipe. The first time I made it I made it exactly the way it is written. I'm making it tonight for the fourth time. And since then I've cut the lentils in half and supplemented with riced cauliflower to cut down on the carbs to make it a little more blood sugar friendly. I also take a bunch of celery and carrot and chop them very fine in the food processor to expand the volume without expanding a lot of carbs. I serve it with the yogurt, cilantro and chopped roasted pecans. My meat eater guys love it.
Anonymous
San Diego
1/15/2022
I was looking for a lentil recipe with coconut milk and discovered this delicious one. The blend of the different flavors is heavenly!
Bruce
Kingston, RI
12/4/2021
I thought this recipe was pretty tasty. I would have added another apple if I had to do it over again. It was easy to prepare, too. I ended up puréeing it for my grandma.
rachelrachelrachel
Kansas City
8/2/2021
I forgot to add to my review that I sometimes add cooked protein if I have it on hand - crumbled or sliced sausage, shredded chicken, shredded pork, diced bacon... it's all delicious
lisa_in_truckee
CA
1/23/2021
I love this dish and make it often - it's fast, filling, and delicious. It's been in regular rotation at our house since it was published a couple of years ago in BA magazine. I make it as written except for leaving out the cayenne because we are all spice wimps in my family. I don't always bother with the toasted coconut; sometimes I forget the yogurt and it's fine, but I definitely prefer it with the creamy, tangy yogurt. Like most soupy/stewy things, it's even better the next day.
lisa_in_truckee
CA
1/23/2021
I'm not sure why all the great reviews...I made this tonight for dinner and it was completely blah. Could barely taste the brightness from the ginger, apple, and lime, nor the spices. I've made other lentil dishes that are far better and packed with flavor. Would not make again.
Anonymous
12/31/2020
WOW...one of the best dinners I have made recently. My grand daughter said that I nailed it. Used vegetable broth instead of water and toasted my sweetened flaked coconut flakes in the microwave. Served with warm naan. The spiced were perfect for us.
greygrey
Southfield MI
11/6/2020
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