Cold Lentil Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Caribbean-inspired salad made with lentils, pineapple, and coconut, seasoned with jalapeño and warm spices like allspice and cinnamon. It's served cold and works as a standalone side dish or light meal component.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 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
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 56mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 56MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.