Lentils and Mango Salad

Name: Lentils and Mango Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters brown lentils, rinsed and drained; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh cilantro; 3 garlic cloves; 237 milliliters grape tomatoes, diced; 1 teaspoons ground cumin; 473 milliliters ripe mango, peeled and diced; 59 milliliters olive oil; 237 milliliters thinly sliced red onion; 4 servings Salt and pepper; 2 Tbsps white vinegar

Lentils and Mango Salad is a gluten free and vegan main course. One serving contains 353 calories, 14g of protein, and 14g of fat. This recipe serves 4. Head to the store and pick up bay leaf, olive oil, vinegar, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Bring a saucepan of water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Lentils

Salt

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.

Ingredients you will need

Salt And Pepper