Tenacious Coconut Lemon Lime Red Lentil Pilaf.

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

Yields1 Serving
Prep Time45 mins
 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
1

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

2

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.

3

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.

4

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.

5

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

{GF/DF/V}

Ingredients

 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

Directions

1

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

2

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.

3

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.

4

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.

5

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

Notes

Tenacious Coconut Lemon Lime Red Lentil Pilaf.