Rinse and pick over the lentils, discarding anything foreign. In a saucepan, bring to a boil in the water. Cook about 8 minutes. The peas should still be firm, barely tender. Drain and rinse them with cold water. Set aside.
Measure the cumin and mustard seeds, the curry powder, coriander, cumin, turmeric, ginger, garlic, salt and cayenne into a small bowl.
In a skillet, heat the coconut oil over medium flame. Add the scapes and sauté until the scapes are tender but crunchy, about 10 minutes.
Stir in the spices and cook, stirring constantly, until you hear the mustard seeds pop, about 30 seconds. Stir in the cooked lentils and cook until they are heated through. Season to taste with salt, if needed.