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Ingredients

1 tablespoon of coconut oil
Turmeric 1 / 2 teaspoon
1 yellow onion, chopped
1 teaspoon of powdered ginger
1 cup chopped dates
Lentils 1 pound (about 2 1 / 4 cups)
2 teaspoons soy sauce
1 / 2 cup shredded coconut

Preparation method

In a large saucepan, heat oil over medium heat. Add the onion and cook until softened and beginning to brown, about 8 minutes. Mix the ginger and turmeric and cook for 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Preheat oven to 350 ° C. Mix tamari and move the lens is a 2 / 4 pan or casserole. Cover and cook for 30 minutes, then reveals the coconut and bake 15-20 minutes longer or until lentils are tender and the coconut is golden.

 

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