Tenacious Coconut Lemon Lime Red Lentil Pilaf.

By Jackie DeKnock  ,   

June 13, 2020

Enjoy this absolutely delicious lemon/lime red lentil pilaf, the rich flavours are definitely worth the time and effort.

  • Prep: 45 mins
  • 45 mins

    45 mins

  • Yields: Serves 2-4


1 onion, diced

2 tablespoons virgin coconut oil

2 teaspoons curry powder

1⁄2 teaspoon mustard seeds

1⁄2 teaspoon turmeric

1 cup dried, red lentils (red split, Masoor Dal)

1 ¾ cup tinned coconut milk (not coconut beverage)

1⁄2 teaspoon Himalayan sea salt, to taste

1 lime, zest and juice

1 lemon juiced

1 3⁄4 cups water

1⁄3 cup unsalted cashews, roughly chopped in half

1 cup fresh spinach, roughly chopped

1⁄4 cup fresh cilantro, finely chopped (optional)

A splash of love


In a large saucepan, saute onion in the coconut oil over medium heat for about 5 minutes 5 Minutes .

Add in the curry powder, mustard seeds, turmeric and rinsed/strained red lentils - cook for another 5 minutes 5 Minutes . Stir the lentils frequently, add more oil if necessary.

Mix in the coconut milk, salt, lime/lemon juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes 20 Minutes . Stir occasionally to prevent sticking. If the lentils have absorbed all of the liquid and are still not cooked, add a little water. Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl-like consistency.

Stir in the cashews and spinach, along with cilantro if using. Warm lentils through for 5 minutes 5 Minutes and you're ready to serve.

Garnish with additional cilantro, lime wedges and/or cashews.