Coconut Red Lentil Pilaf with Lemon, Lime & Spinach

Serves: 3

Prep Time: 45 min

Ingredients

• 1 onion, diced
• 2 tablespoons coconut oil
• 2 teaspoons curry powder
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon turmeric
• 1 cup red lentils
• 1⁄2 teaspoon sea salt (to taste)
• 1 ¾ cup tinned coconut milk
• 1 lime, zest and juice plus juice of 1 lemon
• 1 3⁄4 cups water
• 1⁄3 cup whole cashews
• 1 cup fresh spinach, roughly chopped
• 1⁄4 cup fresh cilantro, finely chopped (optional)

Directions

1. In a large pot, saute the onion in the coconut oil over medium heat for about 5 minutes - until golden.
2. Add in the curry powder, mustard seeds, turmeric and red lentils – cook for another 5 minutes. Stir the lentils frequently, and add more oil if necessary.
3. Mix in the coconut milk, salt, lime/lemon juice and water. Bring to a boil, then reduce the heat to medium-low, cover the pot and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking. If the lentils have absorbed all of the liquid and are still not cooked, add a little water.
4. 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. Give those ingredients about 3 or 4 minutes to warm through, and then you’re ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.

Recipe by Jackie DeKnock of Gourmet Safari