Cold Caribbean Lentil Salad

• FOR THE SALAD:
• 1 cup Brown Lentils, Uncooked
• 3 cups Water
• 1 can (about 8 Oz. Size) Pineapple Tidbits, Drained (Reserve Juice), About 2/3 Cups Packed Tidbits
• 1/2 cups Cilantro, Roughly Chopped
• 1/4 cups Red Onion, Minced
• 1 teaspoon Sea Salt
• 1/2 cups Coconut Chips
• FOR THE DRESSING:
• 1/4 cups Pineapple Juice (from The Can)
• 1 Tablespoon Avocado Oil
• 2 teaspoons Reduced Sodium Soy Sauce
• 1 Large Jalapeno, Roughly Chopped, Or More To Desired Spiciness
• 1-1/4 teaspoon Fresh Lime Juice
• 3/4 teaspoons Fresh Ginger, Minced
• 3/4 teaspoons Ground Nutmeg
• 3/4 teaspoons Ground Allspice
• 1/2 teaspoons Ground Thyme
• 1/2 teaspoons Ground Cinnamon

1. Rinse lentils and stir water and lentils in a medium pot. Bring to a boil. Once boiling, turn heat to medium-low, cover and cook until tender, about 15-20 minutes. Drain well and add into a large bowl.
2. Add remaining salad ingredients, except coconut chips, into the bowl and stir to combine.
3. In a small food processor (mine is 3 cups), process all of the dressing ingredients until jalapeno is broken down and dressing is smooth, stopping to scrape down the sides as necessary.
4. Pour the dressing over the lentils and mix well. Cover and refrigerate at least 2 hours up to overnight so lentils can absorb the dressing and develop flavor.
5. When ready to serve, stir in the coconut chips and devour!
6. Note: You want to add the coconut chips before serving so they stay crunchy!

salad, brown lentils, water, pineapple, cilantro, ubc, salt, coconut chips, dressing, ubc, avocado oil, soy sauce, lime juice, fresh ginger, ground nutmeg, ground allspice, ground thyme, ground cinnamon

Taken from tastykitchen.com/recipes/salads/cold-caribbean-lentil-salad/ (may not work)