Coconut-Apple-Ginger Dal

I tried this soup because it lent itself to some adjustments to suit my son who has many food allergies and sensitivities.  I know that without lentils, this isn't a true "Dal" but it works for us. The original re recipe came from Epicurious.  If you skip the yogurt, this recipe is vegan.

Coconut-Apple-Ginger Dal

Yield: 4 Servings

Ingredients:

2 Tbsp. virgin coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 large onion, finely chopped
2 garlic cloves, finely chopped
1 (3") piece ginger, peeled, finely chopped
1 large apple (unpeeled), grated on the large holes of a box grater
1-1/2 cups red lentils (I used red quinoa)
1 (13.5 oz) can coconut milk
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
Plan yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

Preparation:

Heat oil in a large pot over medium-high heat.  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 line juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

Enjoy!