- Apple and lentils are both biblical foods and this is a tasty combination that works well especially as part of the Rosh Hashanah celebrations.
- Family gatherings might not be too large this year, but celebrating with good food is always on the agenda and menu!
- Garnishes on soups add the final finesse and another dimension -well worth the extra effort!
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Serves: 6 people
- 1 tablespoons vegetable oil
- Pinch cayenne pepper
- 1/2 teaspoon ground cumin
- 2 teaspoons ground turmeric
- 2 large onions – peeled finely chopped
- 2 garlic cloves – peeled and finely chopped
- 3cm piece ginger, peeled, finely chopped
- 1 large apple (unpeeled) -cored and roughly chopped
- 300g red lentils
- 400ml tin coconut milk
- Juice of 1 lime
- Salt & freshly ground pepper – to taste
- Toasted coconut flakes, sprigs of coriander leaves Apple crisps – just slice an apple, skin on into slivers – bake 150C, 40 minutes or until golden and crispy!
- Lime zest
- Heat oil in a large saucepan over medium-high and stir in the cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute.
- Add onion, garlic, and ginger and cook, stirring, until softened, about 8-10 minutes.
- Add apple and lentils and stir to coat.
- Stir in coconut milk and 1.2litres water and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until lentils are completely soft 20–25 minutes.
- Liquidise until smooth and return to the saucepan.
- Add lime juice and season with salt and pepper.
- To garnish: Sprinkle with coconut flakes, sprigs of coriander, apple crisps and lime zest.
Tagged in: apple, coconut flakes, Coconut Milk, Family Friday night, Ginger, Lime, Onions, Red Lentils, Rosh Hashanah, Vegan, Vegetarian, Yom Tov