Califonia Bountiful
Side Dish

Lentil pilaf

Lentils are a great substitute for almost any rice or pasta dish, chef Kevin Templeton said: "They are healthy and hearty little guys, full of color and flavor." Be careful not to overcook them. Each variety has a different cook time, so experiment ahead of time.

Executive Chef Kevin Templeton
Barleymash, San Diego

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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

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