Ingredients
For The Salad:
- 1 cup dry brown lentils rinsed
- 3 cups water
- 1 can pineapple tidbits in juice (8 ounces) drained (but keep the juice), about 2/3 cup packed tidbits
- 1/2 cup roughly chopped cilantro
- 1/4 cup minced red onion
- 1 teaspoon sea salt
- 1/2 cup coconut chips
For The Dressing:
- 1/4 cup pineapple juice from the can of tidbits
- 1 tablespoon avocado oil
- 2 teaspoons reduced-sodium soy sauce gluten-free, if needed
- 1 to 2 large jalapeños roughly chopped (remove the seeds for less spiciness)
- 1 1/4 teaspoons fresh lime juice
- 3/4 teaspoon minced fresh ginger
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/4 teaspoon + 1/8 teaspoon teaspoon ground thyme
- 1/4 teaspoon + 1/8 teaspoon ground cinnamon
Instructions
For The Salad:
- Stir the water and lentils in a medium pot. Bring to a boil.
- Once boiling, turn the heat to medium-low, cover and simmer until the lentils are tender, 15 to 20 minutes. Drain well and place in a large bowl.
- Add the pineapple, cilantro, onion, and salt to the bowl and stir to combine. Keep the coconut chips separate until serving.
For The Dressing:
- In a small food processor (about 3 cups), combine all of the ingredients and process until 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 or up to overnight so that the lentils can absorb the dressing and develop flavor.
- When ready to serve, stir in the coconut chips and DEVOUR!
