Lentil Dahl, Ghee, Greens + Coconut Mint Chutney

“Luck is believing you’re lucky.” – well said, by Tennessee Williams.

Money and Luck, ’tis the season. We fully subscribe to the manifestation method of creating your own luck, and with spring in the air we feel it!

One of my favorite family traditions growing up was a meal of black beans, rice and collards symbolizing—you guessed it!—money and luck. It’s also classic southern fare that is easy and economical to make. Dried beans are a lucky little ingredient to have on hand, because they never go out of season.

I’ve made variations of this meal over the years, consistently elevating the health factor by adding in components like coconut sour cream, eliminating the cheese, and using heirloom beans. It is always delicious no matter what ingredients I use, and it’s fun to eat.

With St. Patrick’s day here, we’re inspired to increase our luck. With spring almost here, we’re inspired to lighten it up, use more seasonal ingredients, and still make bowls of ooey-gooey goodness.

We hope your tastebuds are ready!


  • 2 cups yellow split peas
  • 8 cups water
  • 2 tablespoons freshly squeezed lemon juice (I used Meyer Lemon)
  • 2 teaspoons kosher salt, plus more as needed
  • 2 tablespoons ghee
  • 2 tablespoons coconut oil
  • 2 teaspoons cumin seeds
  • 1 1/2 teaspoons turmeric
  • 1 medium garlic clove, peeled and finely chopped
  • 1/4 cup peeled and finely chopped fresh ginger (4 inch piece)
  • 1 medium serrano chile, stemmed and finely chopped
  • 8 cups baby spinach, washed and coarsely chopped
  • Large Handful of Cilantro (garnish)


  • 1/3 cup shredded unsweetened coconut
  • 1 small jalapeño, deseeded and diced
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • generous pinch of sea salt
  • 1 tablespoon coconut nectar, or a few drops of Omica Organics Stevia
  • ½ teaspoon ground cumin
  • 1/4 cup fresh mint, lightly packed
  • 1/4 cup fresh cilantro, lightly packed
  • 1/4 cup water

Pulse all ingredient in a food processor until well combined, but slightly chunky.


  • Rinse split peas thoroughly under cold water.
  • In a saucepan add  water, a pinch of salt, and bring to a boil over high heat.
  • Reduce the heat, and simmer beans until soft. Approximately 45 minutes. You want them to be very soft.
  • Remove from the heat and stir in the lemon juice and 1 teaspoon of salt.
  • Heat the ghee and coconut oil in a medium frying pan over medium heat. (Preferably cast iron). Add the cumin seeds and turmeric and cook until the cumin seeds are toasted. Add the garlic, ginger, and serrano, a pinch more salt, and cook until the vegetables have softened. Add the spinach and sauté until lightly wilted.
  • Stir spiced spinach mixture into lentils. Warm to serve.

Serve with basmati rice, coconut mint chutney, and a large portion of cilantro.

Serves 6-8

In Your Inbox