This recipe has a wonderful (and short) list of ingredients that just drew me in. I had to try it, although I couldn’t imagine just how it would taste. I mean- sweet dates, creamy lentils, and savory onion…? Really? But I did try it, and it was good. It was a strange thing for me to eat a sweet dish as a side, but it was lovely nonetheless.


  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1 pound lentils
  • 1 cup pitted dates, chopped
  • 2 teaspoons tamari
  • 1/2 cup shredded, unsweetened coconut


  1. In a large frying pan, heat the oil over a medium heat
  2. Add the onion and cook until it’s soft and beginning to brown
  3. Stir in the ginger and turmeric and cook for a minute
  4. Add 6 cups of water, lentils and dates and bring to a boil
  5. Reduce the heat to medium-low and simmer for half an hour
  6. Preheat the oven to 350
  7. When the lentils have simmered, stir in the tamari and transfer the mixture to a baking dish
  8. Cover and bake for 30 minutes
  9. Uncover, top the baked mixture with coconut and bake again, uncovered, until the coconut is golden, about 15 minutes longer

Since I was anticipating the sweetness of this side dish, I prepared it with savory grilled lamb chops that I had marinated in honey, tamari, garlic and vinegar.  This made for a well-balanced plate. 😉

The inspiration for this dish came from Whole Foods Market. They put out some great recipes!