Pondicherry Lentils

Name: Pondicherry Lentils
Ingredients: 2 cups lentils; 8 cups water; 1 fuji apple, cored, diced; 1 yellow bell pepper, large, diced; 1 jalapeno pepper, diced (remove seeds and veins if you like it less hot); 1 cup flat leaf parsley, leaves, chopped; 1 1/2 lemons, juice of; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon salt; 1 tablespoon sesame oil; 1 tablespoon gingerroot, fresh, minced; 1 1/2 teaspoons gingerroot, fresh, minced; 1/4 cup unsweetened coconut, shredded

14 ingredients

6 steps

Ingredients

2 cups lentils
8 cups water
1 fuji apple, cored, diced
1 yellow bell pepper, large, diced
1 jalapeno pepper, diced (remove seeds and veins if you like it less hot)
1 cup flat leaf parsley, leaves, chopped
1 1/2 lemons, juice of
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon gingerroot, fresh, minced
1 1/2 teaspoons gingerroot, fresh, minced
1/4 cup unsweetened coconut, shredded

Directions

1

Pick lentils over for any small stones; rinse and soak 2 hours in tepid water; drain.
2

Place lentils and water in a large saucepan; heat to a boil.
3

Reduce heat to low; cover and cook until lentils are tender, but still firm, 20-25 minutes.
4

Rinse the lentils with cold water; drain.
5

Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time.
6

Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.