Here’s the vegetarian version of my Curry Chicken Salad Cups. Just a little something for the lazy vegetarian who’s feeling a little fancy.


  • 1 cup red lentils cooked
  • 1  cup of mayo (I use olive oil mayo)
  • 1/4 cup chutney
  • 3 tbsp curry powder
  • 1 tsp ground cayenne pepper
  • 2 stalks celery (finely chopped)
  • 5 dried figs (finely chopped)
  • 1/2 cup chopped pecans
  • 1 package of wonton wrappers


  • Cool your lentils in the fridge so they aren’t piping hot
  • Once cooled, dump your lentils, mayo, chutney and seasonings in a large bowl and mix well
  • Stir in celery, figs and pecans
  • Sit in the fridge to chill


  • Preheat oven to 375
  • Brush the wonton wrappers with olive oil
  • Mold them into a mini muffin pan
  • Bake for about 8-10 minutes
  • Once the cups cool, add your lentil salad
Posted by:RC

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