Pondicherry Lentils

• 2 cups lentils
• 8 cups water
• 1 fuji apple, cored, diced
• 1 yellow bell pepper, large, diced
• 1 jalapeno pepper, diced (remove seeds and veins if you like it less hot)
• 1 cup flat leaf parsley, leaves, chopped
• 1 1/2 lemons, juice of
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1 tablespoon sesame oil
• 1 tablespoon gingerroot, fresh, minced
• 1 1/2 teaspoons gingerroot, fresh, minced
• 1/4 cup unsweetened coconut, shredded

1. Pick lentils over for any small stones; rinse and soak 2 hours in tepid water; drain.
2. Place lentils and water in a large saucepan; heat to a boil.
3. Reduce heat to low; cover and cook until lentils are tender, but still firm, 20-25 minutes.
4. Rinse the lentils with cold water; drain.
5. Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time.
6. Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.

lentils, water, fuji apple, yellow bell pepper, pepper, flat leaf parsley, lemons, olive oil, balsamic vinegar, salt, sesame oil, gingerroot, gingerroot, unsweetened coconut

Taken from www.food.com/recipe/pondicherry-lentils-274004 (may not work)