INSTRUCTIONS
1
Combine lentils, water, bay leaf, and 1 tablespoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium, cover, and cook until lentils are tender, 18 to 20 minutes. Drain and cool.
2
Meanwhile, preheat grill to high (450°F- 550°F).
3
Toss together squash, red onion, curry powder, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl.
4
Place squash and onion on grates; grill, uncovered, turning often, until charred and crisp-tender, about 8 minutes. When cool enough to handle, cut vegetables into bite-size pieces; set aside.
5
Heat 1/4 cup coconut oil in a large skillet over medium-low. Add cashews and cook, shaking skillet, until sizzling, 7 to 8 minutes.
6
Add peaches, apricots, and papaya, and cook until fruit is puffy and cashews are golden, about 8 minutes. Drain mixture on paper towels and season with salt.
7
Place rice in a large bowl and use your hands to break up any clumps.
8
Drizzle with remaining 1/4 cup oil and remaining 1 tablespoon coconut oil; season with 1 teaspoon salt. Toss to combine.
9
Gently fold in cooked lentils, squash, red onion, cashews, fruit and lemon juice; season with pepper and remaining 1 teaspoon salt. Fold in cilantro and scallions; garnish with fried shallots (if using) before serving.
