Fruity Curried Lentil Salad Recipe -
Fruity Curried Lentil Salad Recipe
  • READY IN 1 hr

Fruity Curried Lentil Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2011

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!

Most Helpful Critical Review
Jun 03, 2011

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.


14 Ratings

May 01, 2011

I used sweetened coconut, and added mango - amazing.

Oct 06, 2011

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.

Sep 11, 2011

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

Mar 15, 2012

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.

Jan 06, 2015

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!

Jan 30, 2014

interesting change... good!


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 12.3 g
  • 49%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 9 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Candi Waldrop Morgan
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