Course Entrees, Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Summer Salads
Recipe Contributed By Food Faith Fitness

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Caribbean Cold Lentil Salad

Prep Time 10 minutes
Cook Time 20 minutes



  • 1 cup lentils, brown, 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
  • 1/2 cup onion, red, minced
  • 1 tsp salt, sea
  • 1/2 cup coconut, chips


  • 1/4 cup pineapple juice, (from the can of tidbits)
  • 1 tbsp avocado oil
  • 2 tsp soy sauce, reduced-sodium (GF if needed)
  • 1 large jalapeno pepper, roughly chopped, to desired spiciness
  • 1 1/4 tsp lime juice, fresh
  • 3/4 tsp ginger, fresh; minced
  • 3/4 tsp nutmeg, ground
  • 3/4 tsp allspice, ground
  • 3/8 tsp thyme, ground
  • 3/8 tsp cinnamon, ground


  • 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!