- 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
- 1/2 cup shredded coconut
Preheat the 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.
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