Name: Coconut-Apple-Ginger Dal
Yield: 4 servings
Ingredients: 2 Tbsp. virgin coconut oil; ¼ tsp. cayenne pepper; ¼ tsp. ground cumin; ¼ tsp. ground turmeric; ½ large onion, finely chopped; 2 garlic cloves, finely chopped; 1 3" piece ginger, peeled, finely chopped; 1 large apple (unpeeled), grated on the large holes of a box grater; 1½ cups red lentils; 1 13.5-oz. can coconut milk; 2 Tbsp. fresh lime juice; Kosher salt, freshly ground pepper; Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

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Photo by Alex Lau, food styling by Anna Stockwell

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 notes