If you’re like me and you spend your entire October trying to avoid diving headfirst into the Halloween candy, I encourage you to distract yourself with nutrient-dense foods that are satisfying and anti-inflammatory. That way, if you do indulge a bit during the holidays, your body will be able to handle it better. The perfect example of a simple but nutrient-rich meal is this Coconut Apple Ginger Dal, a recipe I found and adapted from Bon Appétit Magazine. It’s so delicious and satisfying, your whole family will love it!
I hope you all had a great Halloween! My family certainly did — especially Abby. For trick-or-treating she dressed up as Belle from Beauty and the Beast, but for the party we attended, she was Goldilocks and the rest of us were the three bears. I don’t have a great photo of the four of us, but here’s one of Goldilocks and Baby Bear.
We also enjoyed our annual fall trip to the pumpkin patch, where I took way too many photos of the kids.
I’ll spare you the rest.
Anywho . . .
This simple Indian dal is creamy, slightly sweet, simple to make, and SO delicious (dal-icious?)! And since it uses red lentils instead of other types, it cooks fairly quickly.
I loved this soup, and so did Abby!
- ¼ tsp. cayenne pepper
- ¼ tsp. ground cumin
- ¼ tsp. ground turmeric
- ½ large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 T. minced ginger or ginger paste
- 1 large apple (unpeeled), grated with a cheese grater
- 1½ cups red lentils
- 1 13.5-oz can coconut milk (I used the full-fat version)
- 2 Tbsp. fresh lime juice
- Salt and black pepper, to taste
- Optional toppings: fresh cilantro, toasted coconut flakes
- Heat ¼ inch of water in a large pot over medium heat. Cook cayenne, cumin, and turmeric, stirring, until fragrant (about 1 minute). Add onion, garlic, and ginger and cook until softened, about 5 mins.
- Add apple and lentils, stirring to coat. Stir in the coconut milk and 2½ cups water and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, about 25 mins.
- Add lime juice and season with salt and pepper.
- Divide dal into bowls and top with fresh cilantro, toasted coconut flakes, and an extra squeeze of lime, if desired.
This coconut apple ginger dal is a great soup to keep in the fridge and heat up for lunch during the week. It’s so nutritious and filling, you’ll feel good about yourself during this time of constant temptation known as the holidays!
♥ ♥ ♥
Also try my Cardamom Stewed Banana Porridge!
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