Ingredients
The following ingredients have 6 Servings
- 1 cup lentils, brown (uncooked)
- 3 cups water
- 1 8 oz can pineapple (tidbits; drained, but keep the juice. (About 2/3 cup packed tidbits.))
- 1/2 cup cilantro (roughly chopped)
- 1/2 cup onion (red, minced)
- 1 tsp salt (sea)
- 1/2 cup coconut (chips)
- 1/4 cup pineapple juice ((from the can of tidbits))
- 1 tbsp avocado oil
- 2 tsp soy sauce (reduced-sodium (GF if needed))
- 1 large jalapeno pepper (roughly chopped, to desired spiciness)
- 1 1/4 tsp lime juice (fresh)
- 3/4 tsp ginger (fresh; minced)
- 3/4 tsp nutmeg (ground)
- 3/4 tsp allspice (ground)
- 3/8 tsp thyme (ground)
- 3/8 tsp cinnamon (ground)
Instruction
- Rinse the lentils and stir together the water and lentils in a medium pot and bring to a boil.
- Once boiling, turn the heat to medium-low, cover and cook until tender, about 15-20 minutes. Drain well and add into a large bowl.
- Add all the other salad ingredients, except the coconut chips, into the bowl and stir to combine.
- In a SMALL food processor (mine is 3 cups) process all of the dressing ingredients until the jalapeno is broken down and the dressing is smooth, stopping to scrape down the sides as necessary.
- Pour the dressing over the lentils and mix well. Cover and refrigerate at least 2 hours up to overnight so the lentils can absorb the dressing and develop flavor.
- When ready to serve, stir in the coconut chips and DEVOUR!
