Coconut Lentil Bake Recipe

Serves 8

Ingredients

1 tablespoon coconut oil
1 yellow onion, chopped
1 teaspoon organic ground ginger
1/2 teaspoon organic turmeric
453g Black lentils – cooked
1 cup pitted dates, chopped
2 teaspoons gluten-free tamari soy sauce
1/2 cup shredded coconut

Method

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 8 cups water, lentils and dates and bring to a boil.
Reduce heat to medium-low and simmer 30 minutes. ( keep an eye on the water, if the dish is looking dry add some more water)
Preheat oven to 180°C.
Stir in tamari and transfer lentils to a large baking dish.
Cover and bake 20 minutes, then uncover, top with coconut and bake 10 minutes longer or until lentils are tender and coconut is golden.