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Lentil Salad With Avocado And Mango

DiabetesEveryDay's picture
Watch Toby Smithson (with some help) prepare this healthy and refreshing salad with the flavors of India, on loan from fellow Registered Dietitian Gita Patel and her new book "Blending Science with Spices".
Ingredients
  Lentil 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Red bell pepper 1 Medium
  Avocado 1 1⁄2 Small, cubed
  Firm ripe mango 1 Medium, cut into small pieces
  Red onion 1 Small, minced
  Lemon 1 Large, zest grated and lemon juice squeezed
  Fresh cilantro 1 Cup (16 tbs), chopped
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
Directions

MAKING
1. In a pan, boil 1 cup of lentil in 2 ½ cups of water for about 50 minutes until just tender.
2. Drain and keep aside.
3. On the gas top, roast the red bell pepper until skin is charred.
4. Keep it in a closed container for few minutes to steam.
5. Remove the bell pepper and peel the skin off.
6. Cut the bell pepper into small pieces.

FINALIZING
7. To the boiled lentils, add chopped bell pepper, mango, avocado, onion, grated lemon zest, lemon juice, fresh cilantro, salt, cayenne pepper and cumin powder; toss well to mix.

SERVING
8. Plate the Lentil Salad with Avocado and Mango for a delicious side dish.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
Fusion
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
8

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