Coconut-Apple-Ginger Dal

• 2 Tbsp. virgin coconut oil
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground cumin
• 1/4 tsp. ground turmeric
• 1/2 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
• 1 1/2 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)

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 2 1/2 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.
2. Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

virgin coconut oil, cayenne pepper, ground cumin, ground turmeric, onion, garlic, ginger, apple, red lentils, coconut milk, lime juice, kosher salt, yogurt

Taken from www.epicurious.com/recipes/food/views/coconut-apple-ginger-dal (may not work)