1-2 1 large or 2 small apples (unpeeled), grated on the large holes of a box grater
1 1/2cups dried red or black lentils, or a combination of both
114 oz. can Coconut milk
2 1/2cups Vegetable stock or stock of choice or poultry stock
Salt and pepper
2cupscooked turkey or chicken(optional)
2Tbsp fresh lemon or lime juice (optional)
Optional Add Ins
1 bell pepper, diced
2cups diced tomatoes
1/2-1cup dried currants, raisins, or chopped dried apricots
Optional Garnishes
1/4-1/2cup seeds, nuts, or toasted coconut
6-8dollops plain yogurt
2-3Tbsp chopped cilantro, mint, or basil
Instructions
In a large sauce pot over medium-high heat, add the oil and then add the cayenne pepper, cumin, coriander, turmeric, and garam masala. Stir the spices until toasted and fragrant, about 1 minute.
Stir in the onion, garlic, and ginger and cook until softened, 3 to 5 minutes.
Add the apples and lentils and stir to coat in oil and spices. Stir in any optional add-ins.
Add the coconut milk and stock and bring to a boil. Reduce the heat to a simmer,stirring occasionally, until the mixture is thick and mushy, 20 to 25 minutes. If adding in leftover cooked protein such as turkey or chicken, add in now to heat through for an additional 2-3 minutes. Season with salt, pepper, and lemon juice. Serve with garnishes, if desired.
Serve and divide the garnishes among the serving bowls.