Lentils and Mango Salad
You can never have too many main course recipes, so give Lentils and Mango Salad a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.72 per serving. One serving contains 367 calories, 14g of protein, and 15g of fat. Head to the store and pick up fresh cilantro, garlic cloves, salt and pepper, and a few other things to make it today. It is brought to you by My Colombian Recipes. 127 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 99%, this dish is excellent. Try Raw Mango Kachumber | Green Mango and onion salad, Mango Kerabu (Spicy Sweet Mango Salad), and Mango & Bacon Salad with Mango Vinaigrette for similar recipes.
Servings: 4
Ingredients:
1 bay leaf
1 cup brown lentils, rinsed and drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
3 garlic cloves
1 cup grape tomatoes, diced
1/2 teaspoon ground cumin
2 cups ripe mango, peeled and diced
1/4 cup olive oil
1 cup thinly sliced red onion
Salt and pepper
2 tablespoons of white vinegar.jpg)
Equipment:
sauce pan
bowl
Cooking instruction summary:
Bring a saucepan of water to a boil over high heat. Add the lentils, bay leaf, salt and garlic cloves. Reduce the heat and simmer until the lentils are tender to the bite, 18 to 25 minutes.Drain the lentils, discard the garlic and bay leaf, then put in a bowl. Stir in the red onion, mango, vinegar, tomatoes, olive oil, vinegar, basil, cilantro, cumin and season with salt and pepper to your taste.Serve the salad at room temperature or cold.
Step by step:
1. Bring a saucepan of water to a boil over high heat.
2. Add the lentils, bay leaf, salt and garlic cloves. Reduce the heat and simmer until the lentils are tender to the bite, 18 to 25 minutes.
3. Drain the lentils, discard the garlic and bay leaf, then put in a bowl. Stir in the red onion, mango, vinegar, tomatoes, olive oil, vinegar, basil, cilantro, cumin and season with salt and pepper to your taste.
4. Serve the salad at room temperature or cold.
Nutrition Information:
covered percent of daily need
