This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.
Recipe information
Yield
4 servings
Ingredients
2
¼
¼
¼
½
2
1
1
1½
1
2
Need to make a substitution?
Preparation
Step 1
Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in 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, 20–25 minutes. Add lime juice and season with salt and pepper.
Step 2
Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.