Note that total time does not include chilling
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!
* You want to add these before serving, so they stay crunchy!