Curry Lentil Salad Crispy Cups

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.

Ingredients:

• 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

Directions:

• 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

CRISPY CUPS

• 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