Wash the lentils and soak them for 2 hours in tepid water; drain
In a deep pot, add 8 cups of water to the lentils, bring to a boil, cover and cook over low heat for approximately 20 to 25 minutes until firm not mushy. Rinse the lentils with cold water and drain
In a large bowl, mix together the lentils, apple, bell pepper, jalapeno, olive oil, vinegar, lemon juice, salt and parsley. Stir and eat immediately or set aside in fridge.
Just before serving, heat the sesame oil over medium-high heat. When hot, saute the ginger and coconut for a few minutes until golden and toasty. Sprink this garnish over the lentils and serve immediately.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/blacklentil/