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CINNAMON THYME CARIBBEAN COLD LENTIL SALAD

Packed with vibrant flavors and nutritious ingredients, this salad will take your taste buds on a journey to the sunny shores of the Caribbean.
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Servings 6
Calories 191 kcal

Ingredients
  

For The Salad

  • 1 Cup Brown lentils 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
  • 1/4 Cup Red onion minced
  • 1 tsp Sea salt
  • 1/2 Cup Coconut chips

For The Dressing

  • 1/4 Cup Pineapple juice from the can of tidbits
  • 1 Tbsp Avocado oil
  • 2 tsp Reduced-sodium soy sauce GF if needed
  • 1-2 Large jalapenos roughly chopped, to desired spiciness.
  • 1 1/4 tsp Fresh lime juice
  • 3/4 tsp Fresh ginger minced
  • 3/4 tsp Ground nutmeg
  • 3/4 tsp Ground allspice
  • 1/4 + 1/8 tsp Ground thyme
  • 1/4 + 1/8 tsp Ground cinnamon

Instructions
 

  • 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!