Asian Lentil and Mango Salad recipe is from THE 4-INGREDIENT VEGAN: Quick, Easy, & Delicious by Maribeth Abrams with Anne Dinshah available from AmericanVegan.org.
Very high in vitamin C – from mango, and folate – from lentils; all these ingredients are a good source of fiber.
Vitamin C is important for your immune system. It promotes formation, growth, and maintenance of bones and teeth, promotes resistance to infection, and repairs tissues.
Yield: 6 servings
2 cups dry lentils – washed and cooked until soft
2 ripe mangoes – peeled, seeded, and chopped
1 medium red onion – chopped
2 stalks celery – chopped
1 red pepper – seeded and chopped
2 Tbs canola oil
¼ cup lemon or lime juice
2 Tbs fresh cilantro – chopped
2 tsp ground cumin
1 tsp coriander
1 Tbs chili powder (or less if you want it milder)
Sea salt and fresh ground black pepper to taste
In a mixing bowl, combine the lentils, mangoes, onions, and red pepper together. In a separate bowl, whisk all the other ingredients together and pour over the lentil mix. Toss well and serve chilled or at room temperature. Serve over rice or a bed of lettuce.