Do you have lentils and mangoes in your kitchen? Try this delicious Colombian recipe that combines both! This easy recipe is loaded with nutrients like fiber, Vitamins A and C, Iron and Potassium. It is tangy, sweet, colorful and easy to make.
Yield
6 Servings
Preparation time
10 minutes
Cooking time
25 minutes
Total time
35 minutes
Ingredients
1 C brown lentils (rinsed and drained)
1 bay leaf
1/2 tsp salt
3 garlic cloves
1 C red onion, thinly sliced
2 C mango (peeled and diced)
1 C grape tomatoes (diced)
1/4 C olive oil
2 Tbsp white vinegar
1/4 C fresh basil (chopped)
1/4 C fresh cilantro (chopped)
1/2 tsp ground cumin
salt and pepper to taste
Instructions
- Bring a saucepan of water to a boil over high heat. Add the lentils, bay leaf, salt, and peeled 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, and cumin. Season with salt and pepper to your taste.
- Serve the salad at room temperature or cold.
Notes
Chef’s Note: Try black or red beans in this recipe instead of the lentils.
Calories: 245, Saturated Fat: 1.5 g, Sodium: 109 mg, Added Sugars: 0g, Fiber: 5.2 g, Protein: 9 g
Source
https://www.mycolombianrecipes.com/lentils-and-mango-salad/