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Baked Coconut Lentils

Serves 8
Time 1 hr
An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.
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), rinsed
  • 1 cup pitted dates, chopped
  • 1 tablespoon reduced-sodium tamari
  • 1/2 cup shredded coconut
  • 1/2 cup roughly chopped cilantro (optional)
  • 1/2 cup roughly chopped cilantro (optional)
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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 greased 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. Garnish with cilantro, if using.

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.
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  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1 pound lentils (about 2 1/4 cups), rinsed
  • 1 cup pitted dates, chopped
  • 1 tablespoon reduced-sodium tamari
  • 1/2 cup shredded coconut
  • 1/2 cup roughly chopped cilantro (optional)
  • 1/2 cup roughly chopped cilantro (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.