Baked Coconut Lentils

By vdub

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 pound lentils (about 2 1/4 cups)
• 1 cup pitted dates, chopped
• 2 teaspoons gluten-free reduced-sodium tamari soy sauce
• 1/2 cup shredded coconut

Details

Servings 1
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.


Per Serving:280 calories (30 from fat), 3.5g total fat, 3g saturated fat, 0mg cholesterol, 65mg sodium, 49g carbohydrate (9g dietary fiber, 16g sugar), 16g protein