Being home for break is the best because you find lonely bags of yellow lentils in the pantry and get to keep them company via recipe testing. I’ve been on a maple kick lately so I took a typical approach to golden lentil dal but gave it a sweet twist. Worked so well!

Maple Coconut Golden Lentils

What you’ll need:

• 2 cups rinsed and picked over yellow lentils
• 1 onion
• 1 can full fat coconut milk
• Sea salt
• Cumin
• Turmeric
• Curry powder
• 2 cups vegetable broth
• 1/4 cup maple syrup
• Coconut oil

Sauté onion in coconut oil, sea salt, cumin, turmeric, and curry powder. Once soft toss in diced carrots and cook until tender. Pick over and rinse 2 cups of yellow lentils. Add to the pot along with 1 can full fat coconut milk, 2 cups vegetable broth, and 1/4 cup maple syrup. Mix together and cook on high for 2-3 minutes before reducing heat to low and simmering for 20-25 minutes with continuous stirring. Cook to desired texture (more broth will make it more soupy).