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My review
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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Nutrition Facts
Per Serving: 328 calories; 14.1 g fat; 42.1 g carbohydrates; 11.1 g protein; 0 mg cholesterol; 9 mg sodium. Full nutrition
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Reviews
Read all reviews 1014 Ratings
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Most helpful positive review
4/2/2011
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...
Most helpful critical review
6/3/2011
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...
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4/2/2011
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...
6/3/2011
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...
10/6/2011
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. cook...
9/11/2011
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 lim...
3/15/2012
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 exc...
1/6/2015
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 ...
6/9/2013
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...