Cold Caribbean Lentil Salad Recipe

Name: Cold Caribbean Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 cup Brown Lentils, Uncooked; 3 cups Water; 1 can (about 8 Oz. Size) Pineapple Tidbits, Drained (Reserve Juice), About 2/3 Cups Packed Tidbits; 1/2 cups Cilantro, Roughly Chopped; 1/4 cups Red Onion, Minced; 1 teaspoon Sea Salt; 1/2 cups Coconut Chips; FOR THE DRESSING:; 1/4 cups Pineapple Juice (from The Can); 1 Tablespoon Avocado Oil; 2 teaspoons Reduced Sodium Soy Sauce; 1 Large Jalapeno, Roughly Chopped, Or More To Desired Spiciness; 1-1/4 teaspoon Fresh Lime Juice; 3/4 teaspoons Fresh Ginger, Minced; 3/4 teaspoons Ground Nutmeg; 3/4 teaspoons Ground Allspice; 1/2 teaspoons Ground Thyme; 1/2 teaspoons Ground Cinnamon

Servings: persons

FOR THE SALAD:
1 cup Brown Lentils, Uncooked
3 cups Water
1 can (about 8 Oz. Size) Pineapple Tidbits, Drained (Reserve Juice), About 2/3 Cups Packed Tidbits
1/2 cups Cilantro, Roughly Chopped
1/4 cups Red Onion, Minced
1 teaspoon Sea Salt
1/2 cups Coconut Chips
FOR THE DRESSING:
1/4 cups Pineapple Juice (from The Can)
1 Tablespoon Avocado Oil
2 teaspoons Reduced Sodium Soy Sauce
1 Large Jalapeno, Roughly Chopped, Or More To Desired Spiciness
1-1/4 teaspoon Fresh Lime Juice
3/4 teaspoons Fresh Ginger, Minced
3/4 teaspoons Ground Nutmeg
3/4 teaspoons Ground Allspice
1/2 teaspoons Ground Thyme
1/2 teaspoons Ground Cinnamon

1
Rinse lentils and stir water and lentils in a medium pot. Bring to a boil. Once boiling, turn heat to medium-low, cover and cook until tender, about 15-20 minutes. Drain well and add into a large bowl.
2
Add remaining salad ingredients, except coconut chips, into the bowl and stir to combine.
3
In a small food processor (mine is 3 cups), process all of the dressing ingredients until jalapeno is broken down and dressing is smooth, stopping to scrape down the sides as necessary.
4
Pour the dressing over the lentils and mix well. Cover and refrigerate at least 2 hours up to overnight so lentils can absorb the dressing and develop flavor.
5
When ready to serve, stir in the coconut chips and devour!
6
Note: You want to add the coconut chips before serving so they stay crunchy!

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SALAD:, 1 cup Brown Lentils, Uncooked, 3 cups Water, 1 can (about 8 Oz. Size) Pineapple Tidbits, Drained (Reserve Juice), About 2/3 Cups Packed Tidbits, and more.

Yes, Cold Caribbean Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Caribbean Lentil Salad

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