Tenacious Coconut Lemon Lime Red Lentil Pilaf.
By Jackie DeKnock GOURMET WELLNESS, Soul Courage Dream Big
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
Ingredients
2 tablespoons virgin coconut oil
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
1⁄3 cup unsalted cashews, roughly chopped in half
1 cup fresh spinach, roughly chopped
Method
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.
{GF/DF/V}