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Lentil pilaf

Recipe by:Executive Chef Kevin Templeton
Barleymash, San Diego


  • 3 tbsp. coconut oil, divided
    3 tbsp. minced shallots
    2 cups chicken or vegetable stock
    1 cup lentils, any color
    1/4 cup chopped cauliflower
    1/4 cup chopped carrots
    1/4 cup chopped onions
    1/4 cup chopped celery
    Salt and pepper, to taste
    Butter (optional)


Heat 1 tbsp. coconut oil in a saucepan and stir in shallots. Sauté shallots until they are a nice golden brown. Add stock and bring to a boil. Stir in lentils and reduce heat to a low simmer. Simmer, uncovered, for 5 minutes or until lentils are tender but not too soft. Be aware: Different types of lentils take less or more time to cook. Drain excess liquid and set aside.

Heat remaining 2 tbsp. coconut oil in a large sauté pan over high heat. Stir in cauliflower, carrots, onions and celery and sauté for 5 minutes or until tender. Add lentils and sauté for 2 more minutes. Season with salt and pepper. Stir in a little butter, if you like.

Serves 3

Califonia Bountiful