Fruity Curried Lentil Salad

Fruity Curried Lentil Salad

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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Ingredients

1 h servings 328 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
  2. Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 10
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

I used sweetened coconut, and added mango - amazing.

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...

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. cook...

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 lim...

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 exc...

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 ...

interesting change... good!

I had red quinoa and red lentils in my pantry; what to do? This fit the bill; vegan protein item that can be served hot or cold, with a salad (as pictured) or with a naan and a lassi. Even my pi...

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