Spicy Cilantro-Lime Lentils & Rice made with Coconut Milk

cilantro lime lentils & rice


I’ve been in a tropical mood the past few weeks, which could be from reminiscing about my Florida vacation, or maybe it’s just the weather changing to Oklahoma hot (which is a separate temperature from regular hot). Either way, it inspired an equator-themed recipe. This hearty dish uses green lentils and brown rice as a base, with loads of flavor coming from the cilantro and lime; you really can’t go wrong with that pairing. I added in some red and jalapeno peppers, sweet potatoes, and creamy coconut milk, and when the flavors combine, the result is an incredibly flavorful meal. Plus, it’s stick-to-your-ribs filling. One of my regular recipe tasters asked why I always make food so filling (which I took as a compliment), but that’s just the miracle of fiber–it’s a dietitians greatest ally for keeping bellies full.


Don’t let the absence of meat steer all the non-vegetarian foodies away from this dish. I believe everyone should incorporate at least a couple vegetarian or vegan meals into their weekly meal plan. I recently watched a TED talk done by Graham Hill about being a weekday vegetarian. He said that if everyone cut their meat intake in half, it would be like half of us were full-time vegetarians–interesting right? Now, I’m not quite a vegetarian Monday-Friday, but I’m getting there. It’s definitely cheaper to buy less meat, and I feel a little better about my carbon footprint!


Probably the best part of this recipe is that the crock pot will cook it for you–no slaving over a hot stove! It’s also a healthy recipe to make on a Sunday afternoon for quick reheat-able leftovers throughout the week.



{Spicy Cilantro-Lime Lentils & Rice made with Coconut Milk}

A hearty vegan dish of sweet potatoes, lentils, and brown rice that’s made with a base of coconut milk and  just a little spicy kick from the jalapeno and cayenne. Each serving packs in 14 grams of fiber!


Servings: 6 (about 1 1/2 cups each)



1 Tbsp unrefined virgin coconut oil (or olive oil, but the coconut flavor will be a little less)

1 cup coconut milk (I like Native Forest organic because there are no preservatives)

3 cups hot water


1 cup brown rice (I used Basmati)

1 cup green lentils, rinsed

2 medium sweet potatoes, about 1 1/4 lbs, peeled and chopped into 1-inch cubes

2 red peppers, chopped

1 jalapeno, seeded and diced

1/3 cup packed fresh cilantro

zest and juice from 2 limes

1 tbsp chopped garlic

1/2 tsp salt

1/2 tsp cayenne


Garnish: top each serving with 2 tsp shredded coconut and 1 Tbsp chopped cashews



Turn your crock pot on high and let the coconut oil melt. Once melted, add in the coconut milk and hot water (the hot water keeps the coconut oil from hardening). Stir in lentils and rice, and then add in the remaining ingredients and stir together in the crock pot. Let cook on high for 2 1/2 hours, stirring once halfway through. Top with shredded coconut and chopped cashews just before serving.



Nutrition info per serving (including garnish):  500 cal, 21 g fat (13 g sat fat), 12 g pro, 69 g carb, 14 g fiber


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