Photo: Anna Pelzer
Fruity Curried Lentil Salad
9 ingredients
15 min + 45 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
958
Calories
25g
Protein
52g
Fat
108g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Red Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8 ounce) can pineapple chunks, juice reserved
- 1/2 cup quinoa
- 1/2 cup lentils
- salt and ground black pepper to taste
- 2 teaspoons curry powder
- 1/2 cup unsweetened dried coconut
- 1/4 cup chopped pecans
- 1/4 cup finely diced red onion
- 1 tablespoon chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes