Lentil and Mango Salad

 

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 6-8

Ingredients

  • 1.5 cups red or green lentils (cooked in vegetable broth)

  • 1.5 cups cubed mango (I use frozen mango)

  • 1/2 cup chopped green onions

  • 1/2 cup chopped red bell pepper

  • 1/2 cup cubed jicama (optional)

  • 1/2 cup cilantro, rough chopped

Dressing

  • 1 tablespoon of freshly grated ginger

  • 1 cup cilantro (or equal parts cilantro and mint)

  • 1 tablespoon of raw honey

  • 1/2 of a cup of extra virgin olive oil

  • Juice from 1/2 lime (or more to taste)

  • salt to taste

    Instructions

  • Make the dressing. Combine all ingredients for the dressing in a food processor with a pinch of salt and blend well. Salt and add more lime to taste. Set aside.

  • Rinse lentils well and drain through a sieve or colander. Move to a 2 quart sauce pan and cover with vegetable broth. Cook, uncovered, over medium heat for 20 minutes. Remove from heat and cool completely.

  • While lentils are cooking, grate ginger, cube mango, and chop remaining vegetables.

  • When lentils are completely cool, combine them with the chopped vegetables and fruit. Add dressing and mix well.

  • For best flavor, allow salad to stand for 20-30 minutes at room temperature before serving.

Notes:

Add a fresh clove of garlic to the dressing if serving immediately.

Add a serrano chili to the dressing for more heat.

Will yield 4-5 cups.