Can We Add This To The "Fall Foods" List?

Not to keep harping on Fall being here, but guys, I've really been trying to dive head first into the season. Even though it's been in the 80's and feels like summer, the baking and fall flavors are in full swing.

I recently made brown butter-maple-pecan-muffins, pumpkin pancakes, cinnamon apple coffee cake, and butternut squash pizza. The list goes on and on (I did not do a good job recording said items so you'll just have to take my word for it 😬).

However, today I'd like to throw a new, and perhaps unexpected dish into the Fall cooking ring.

Does it have "pumpkin" or "spice" in the name? Absolutely not. Does it smell like an artificial Fall candle? Sorry, no again.

Wait, it's lentils? GTFOH.

But hear me out! This dish is warm, comforting, and so much more interesting than the butternut squash soup that everyone survives on for the next three months. And do you see the color???

In many people's minds, I feel that lentils live alongside Brussels sprouts in the "those are lame and boring and mushy" region of their food memory. And I would wager that's because they were prepared that way once, and now that's where they'll live until the end of time.

But not today! I'm making a stand in the name of lentils (and Brussels sprouts, although those get enough good PR these days)!

It's time to make a new food memory, where lentils are what dreams are made of. But these dreams are easily within your reach. Give them a chance and I think they will hold a special place in your mouth and your heart. They will forever be remembered as delicious, complex, comforting, and easy to make.

So let's branch out this year, and allow this to be a welcomed respite from the same Fall playlist we eat every year. Are you with me?!

Recipe Notes:
*You know how the packages of lentils always say to check your lentils for "debris"? Well seriously, check your lentils. I almost always find one tiny rock in mine, and that could cause some real damage to someone's teeth, thus perpetuating the lentil's scorn.

*If you don't have coconut milk, replace that amount of liquid with water.

*Skip the fish sauce to make this vegetarian and vegan.

Red Lentils with Coconut and Ginger

2T                               Coconut Oil (alt: veg, canola, grapeseed, safflower)
1ea                              Yellow Onion, small dice
3inch                          Ginger, minced
5clv                             Garlic, minced
1#                                Red Lentils
1t                                 Cumin, ground
1t                                 Coriander, ground
4c                                Water
1can (13.5floz)          Coconut Milk
2ea                              Bay Leaves
2t                                 Kosher Salt
1/2t                             Black Pepper, ground
2t                                 Fish Sauce
Garnish  Cilantro, Lime Wedge, Yogurt

1. In a Dutch oven, heat oil over medium heat,
2. Add onion and ginger and saute until onions are soft and just beginning to brown.
3. Add garlic and continue to cook for 1 minute.
4. Add lentils and stir for 1 minute so that they are all coated in oil and begin to smell toasted.
5. Add cumin and coriander and stir to coat lentils.
6. Add water, coconut milk, bay, salt and pepper.
7. Cover with the lid slightly ajar and simmer for 25-30min, stirring occasionally.
8. Once the lentils are completely tender and beginning to fall apart, stir in the fish sauce. Taste and adjust seasoning as needed with more salt/pepper/fish sauce.
9. Serve with chopped cilantro, plain yogurt, and lime wedges.