http://www.lawrence.com/users/shenning/photos/2011/nov/14/224756/

Indian flavors make this dish warm while lentils make it filling and dates make it sweet. Something tells me this would make fabulous winter-day leftovers.

Baked Coconut Lentils

1 tablespoon coconut oil

1 yellow onion, chopped

1 teaspoon ground ginger

1/2 teaspoon turmeric

1 pound lentils (about 2 1/4 cups)

1 cup pitted dates, chopped

2 teaspoons gluten-free reduced-sodium tamari soy sauce

1/2 cup shredded coconut

In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350 degrees. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden. Serves 8.

• Recipe from www.wholefoodsmarket.com.