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)
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 pound lentils (about 2 1/4 cups)
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut
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 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.
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