A Vegan Lentil Pilaf Everyone Will Enjoy

Lentil Pilaf

Craving lentils this fall? Look no further than Executive Chef Kevin Templeton, of San Diego’s barleymash, and his lentil pilaf.

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“Lentils are a great substitute for almost any rice or pasta dish. They’re healthy and hearty, and full of flavor,” notes Templeton of his eight ingredient wunderkind. To keep it completely vegan, finish by stirring in olive oil instead of butter. If you don’t care about the whole plant-based thing (you should), feel free to swap in chicken for veg stock and fold in butter to your hearts delight before serving.

Here’s how to make it.

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Prep time

30 min.

Cook time

10 min min.

  • 3 tablespoons coconut oil (divided)
  • 3 tablespoons minced shallots
  • 2 cups vegetable stock
  • 1 cup lentils, any color
  • ¼ cup chopped cauliflower
  • ¼ cup chopped carrots
  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • Salt and pepper, for taste
  • Butter (optional)
Heat one tablespoon. coconut oil in a saucepan and stir in shallots. Sauté shallots until they are a nice golden brown (about 10 minutes)
Add stock and bring to a boil.
Stir in lentils and reduce heat to a low simmer. Simmer uncovered for five 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 two tablespoons coconut oil in a large sauté pan over high heat. Stir in cauliflower, carrots, onions and celery and sauté for five minutes or until tender.
Add lentils and sauté for two more minutes.
Season with salt and pepper.
Stir in butter (if you like).