I am not sure why, but I feel the need to apologize for my overuse of mango in my recipes.
In the spring, Rob will treat himself to a case (or 2!) of Alphonso mangoes and savour each one, unadorned, possibly over top his breakfast oatmeal. The King of Mangoes does not come cheap, though. They also make Rob a mango snob.
At Sunny’s, they have 3 mangoes for a $1. They are not Alphonso, nor Ataulfo, rather the Tommy Atkins mango. I can’t help myself, though. 3 for $1!
You will notice the difference if eating the mangoes raw (they aren’t as sweet nor as creamy and luscious), and Rob has no interest in eating them for breakfast. But for me, they are a guilt-less way to cook with the mangoes.
In this meal, you have Mango Gazpacho diving into French lentils with an earthy undertone from the cinnamon and cumin, frolicking with the coriander, thyme and oregano. Joanne called it Lentil Mango Picadillo, based off of the Latin Pork Mango Picadillo, but that means nothing to me since I am a novice to Latin foods. Whatever the name, this is quick, easy and healthy. It is a lovely, light lentil salad infused with a savoury tomato-mango salsa. I loved the background of the cinnamon and the bite the French lentils imparted to the salad. Delicious, despite using Tommy Atkins mangoes. 😉
This is my submission to Deb for this week’s Souper Sundays, to this month’s My Legume Love Affair, hosted by Preeti, to Ricki’s new Summer Wellness Weekends and to this month’s No Croutons Required featuring lentils.
Latin-Spiced Mango Lentil Salad (aka Lentil Mango Picadillo)
225g French lentils, rinsed well
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 cup chunky tomato-based salsa (I used this one)
1.25 cups chopped mango (from 1 large mango)
2 tbsp toasted almonds, chopped, optional, for garnish
2 tbsp cilantro leaves, optional, for garnish
1. Place lentils in a large pan. Cover with 2 inches of well-salted water. Bring to a boil. Cover, lower heat to a simmer, and cook for 15-20 minutes or until lentils are tender. Drain.
2. Heat a large non-stick skillet on medium heat. Spray with cooking spray. Stir in the onions and saute until tender, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon, cumin, oregano, and thyme. Cook 2 minutes more. Gently stir in cooked lentils, mango and salsa.
3. Lower the heat to low. Cover and cook for 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.