Baked Coconut Lentils

Baked Coconut Lentils

Serves 8

An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.

  • 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
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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.

Nutritional Info: 
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
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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