Recipe by Candi Waldrop Morgan
"This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat."
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1 (8 ounce) can
pineapple chunks, juice reserved
salt and ground black pepper to taste
unsweetened dried coconut
finely diced red onion
chopped fresh cilantro
I used fresh pineapple instead of the canned, wild onions instead of the red onion, and had to omit the coconut. I cooked the quinoa and lentils up in water while I cut up the pineapple. Great taste combinations and great visual appeal. This is a salad that I'll serve often!
I did not care for this dish hot. My husband liked it alot and the kids ate enough for me to know that they neither loved it or hated it. I did like this a lot better when it was cold and that was unanimous through my house. Despite the average rating, I will make this again but next time I will add some golden raisins. I think that this addition could actually bring it up at least one star and maybe even up to five. For whatever reason, despite the pineapple and pecans, this needs a contrasting flavor because it had a flat curry flavor and not enough depth.
I used sweetened coconut, and added mango - amazing.
I don't like to rate a recipe that I changed, but there doesn't seem to be any way around it. I cooked 1/2 cup of lentils in 1c. p/a juice/water and spices as called for. Then added 2 c. cooked quinoa, 1/2 c sweetened coconut, 1/3 chopped pecans and about 1 c crushed pineapple. I liked the sweet with the curry. Tomorrow I will try it cold with leftover chicken, and the onion I forgot to add.
I really did not care for this dish- I didn't like the pineapple and the curry flavor together- I would of added mango instead of the pineapple- back beans instead of the lentils and added a lime vinegrette instead of the curry powder- I found it really hard to eat
I made this as a side dish for baked coconut shrimp. I wish I would have put more pineapple and pecans in it. I used garam masala powder and so it turned out pretty sweet. Overall, its an excellent dish. Also, I added some coconut oil before I served it and it made it that much better.
This is one of those recipes I can see making a hundred different ways, depending on what I have on hand. Today when I went to try it for the first time, I was surprised to find I had no canned pineapple. Would I let that fact stop me? Of course not! I used all water, no juice and chopped prunes for fruit. When it seemed a bit dry, I added some extra coconut, raisins and a splash of unsweetened almond milk. I love the resulting dish. Vary the nuts and the fruit and, voila, a different dish each time!
interesting change... good!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruity Curried Lentil Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 328
** Calories from Fat: 127
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