Baked Coconut Lentils - Recipe

This is a delicious Indian-inspired version of baked beans from Whole Foods. Experiment with the spices, dates and coconut - add or subtract as needed. Tastes even better second day around.
Baked Coconut Lentils:
1 tablespoon EV Organic Coconut Oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon Turmeric
1 pound Organic Lentils
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°F. 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.