Coconut Apple Dal

Ingredients
1 onion
2 garlic cloves
1 oz. fresh ginger
1 red apple
1 bunch of swiss chard (or other leafy green)
3/4 c. red lentils
1/4 tsp. ground cumin
1/4 tsp. curry powder
5.5 oz. coconut milk
8 oz. cooked brown rice
1 lime
toasted coconut, for garnish

Directions
Dice the onion. Peel and mince the garlic and ginger. Using the large side of a box grater, grate the apple. Thinly slice the Swiss chard stems and leaves. Rinse and sort the red lentils.

Place a medium saucepan over medium heat with 1 tbsp. coconut oil. Add the chopped onion, minced garlic, and ginger, and cook, stirring frequently, until the onion softens, about 3 to 4 minutes. Add the cumin and curry powder. Cook until fragrant, about 1 minute.

Add the grated apple, red lentils, coconut milk, and 2 cups of water to the saucepan. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until lentils are tender, about 15 to 20 minutes. Season with a pinch of salt and pepper.

Meanwhile, place a medium skillet over medium heat with 1 tbsp. coconut oil. Add the sliced chard and cook until wilted, about 2 to 3 minutes. Season with a pinch of salt and pepper.

Halve the lime and squeeze half of the juice into the dal, off the heat. Season with 1/2 tsp. salt. Divide the coconut apple dal between large shallow bowls and top with greens, toasted coconut, and lime wedges.

Serves 2.