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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make a healthy green salad loaded with fresh fruit and curried nuts.
See how to make a tasty curry chicken salad with lots of healthy fruit.
Loaded with super foods, there’s a ton of good stuff in this healthy salad.