Mango Lentil Salad Recipe
Colorful, vibrant, and bursting with a symphony of textures and flavors, Mango Lentil Salad is the dish you’ll want to bring to every picnic, potluck, and quick weeknight dinner. Bright mango and earthy lentils join forces with crisp veggies, fragrant herbs, and a punchy citrusy dressing, creating a truly balanced salad that never fails to impress. Whether you’re looking for a satisfying lunch or an eye-catching side, this is the salad that becomes a fast favorite after just one bite.
Ingredients You’ll Need
What makes Mango Lentil Salad so magical is how these simple ingredients work together to create something greater than the sum of its parts. Each one brings essential flavors, pops of color, and delightful textures that make every forkful exciting.
- Lentils: Hearty, protein-packed, and perfect for soaking up flavors while providing a satisfyingly chewy texture.
- Water or Vegetable Broth: Cooking lentils in broth instead of just water infuses them with even more savory depth.
- Ripe Mango: The sweet star of the show, mango adds juiciness and tropical flair to every bite.
- Red Bell Pepper: For a juicy crunch and vivid pop of color that makes the salad look as good as it tastes.
- Red Onion: Adds a subtle, zippy bite without overwhelming the other flavors.
- Fresh Cilantro: Brings herby freshness and a burst of green that’s truly irresistible.
- Olive Oil: Silky and rich, this is the perfect base for a luscious, balanced dressing.
- Lime Juice: Zesty acidity brightens up the entire salad and balances the sweetness of mango.
- Honey or Maple Syrup: Just a drizzle of sweetness ties the flavors together beautifully.
- Salt and Black Pepper: Essential for seasoning and highlighting the fresh ingredients.
- Ground Cumin (Optional): A hint of warm spice for a subtle earthy edge if you like.
- Crumbled Feta Cheese (Optional): Creamy, salty feta is an amazing finishing touch for extra richness.
How to Make Mango Lentil Salad
Step 1: Cook the Lentils
Begin by adding your rinsed lentils and water or broth into a medium saucepan. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 20 to 25 minutes. The goal is tender lentils that hold their shape; you don’t want them turning mushy. Once they’re done, drain any remaining liquid and let them cool just slightly—you want them warm, not hot, for mixing.
Step 2: Prep the Fresh Ingredients
While the lentils are cooking, dice up that juicy mango, chop the red bell pepper and onion finely, and get your cilantro ready. Having everything prepped and waiting makes assembly a breeze later, and keeps your Mango Lentil Salad as fresh and crisp as possible.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, fresh lime juice, honey or maple syrup, a sprinkle of salt and black pepper, and cumin if you’re in the mood for some gentle spice. This dressing is bright and perky, with just the right amount of sweetness to offset the earthy lentils and tangy lime.
Step 4: Combine Everything
In a large bowl, toss together the cooked lentils, mango cubes, diced peppers, onion, and cilantro. Drizzle over your homemade dressing and toss gently to coat everything evenly. Taste as you go—you can always adjust with a little extra lime juice or a pinch more salt if needed.
Step 5: Finish and Serve
If you love a creamy, salty hint in your salads, sprinkle over the crumbled feta right before serving. Serve the Mango Lentil Salad chilled or at room temperature, depending on what you’re feeling that day. The flavors shine no matter what!
How to Serve Mango Lentil Salad
Garnishes
A finishing flourish makes this salad pop. Try a scatter of extra cilantro, a few slices of fresh avocado, or a handful of toasted seeds for extra crunch. If you love heat, a sprinkle of chili flakes is a brilliant way to add a gentle kick.
Side Dishes
Mango Lentil Salad pairs beautifully with warm pita, simple grilled chicken or tofu, or a platter of crisp veggies. It’s a hearty side for summer BBQs, or even makes an energizing base for grain bowls topped with greens, seeds, and proteins.
Creative Ways to Present
For a show-stopping starter, serve small portions of Mango Lentil Salad in lettuce cups or hollowed-out bell peppers. Or, layer it in mason jars for colorful picnic fare! This salad also loves to be spooned atop a bed of arugula or spinach for extra greens and a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Mango Lentil Salad actually gets even better after a few hours in the fridge. Store it in an airtight container for up to three days, and the flavors will meld together beautifully. For maximum freshness, add delicate garnishes like avocado or feta just before serving.
Freezing
While you can technically freeze cooked lentils, the fresh veggies and mango in this salad don’t fare well in the freezer. It’s best to enjoy your Mango Lentil Salad fresh or within a day or two for optimal texture.
Reheating
No reheating needed—this salad is meant to be enjoyed chilled or at room temperature! If you prefer your lentils a bit warmer, you can briefly microwave just the lentils before mixing, but the final salad should always be served cool for maximum freshness and crunch.
FAQs
Can I use canned lentils instead of dried?
Absolutely! Just be sure to drain, rinse, and pat them dry to avoid excess moisture in your Mango Lentil Salad. The texture may be a little softer, but it still works well for quick assembly.
What type Salad
Choose a ripe, slightly soft mango for the sweetest flavor and juiciest texture. Ataulfo or honey mangoes are particularly delicious, but any ripe variety will shine.
Is there a vegan option?
Just leave out the feta cheese or opt for a dairy-free alternative, and use maple syrup instead of honey. The result is a fully plant-based Mango Lentil Salad that’s bursting with the same irresistible flavors.
Can I add extra vegetables?
Definitely! Chopped cucumber, shredded carrots, or even halved cherry tomatoes all blend in seamlessly. The colorful base of Mango Lentil Salad is perfect for personalizing with whatever’s in your fridge.
How far ahead can I make this salad?
You can prepare Mango Lentil Salad up to 24 hours in advance. Just wait to add garnishes or any creamy elements until serving to keep everything fresh and vibrant.
Final Thoughts
If you’re eager to add a splash of color and a burst of flavor to your table, Mango Lentil Salad is the recipe to make. With the perfect harmony of sweet, savory, and zingy notes, you’ll find yourself making it again and again—so go ahead and give it a try!
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Mango Lentil Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A refreshing and nutritious Mango Lentil Salad that combines the earthy flavor of lentils with the sweet tang of mango, all tossed in a zesty dressing. This vibrant salad is perfect for a light and healthy meal or as a colorful side dish for any occasion.
Ingredients
Lentil Salad:
- 1 cup dried green or brown lentils, rinsed
- 2 cups water or vegetable broth
Salad Mix:
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Dressing:
- 2 tablespoons olive oil
- juice of 1 lime
- 1 tablespoon honey or maple syrup
- salt and black pepper to taste
- 1/4 teaspoon ground cumin (optional)
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Cook Lentils: In a medium saucepan, combine lentils and water or broth. Bring to a boil, then simmer for 20-25 minutes. Drain and cool.
- Assemble Salad: In a large bowl, mix lentils, mango, bell pepper, onion, and cilantro.
- Prepare Dressing: Whisk olive oil, lime juice, honey, salt, pepper, and cumin. Pour over salad and toss.
- Finish: Adjust seasoning, add feta if desired. Serve chilled or at room temperature.
Notes
- This salad can be made a day ahead and refrigerated.
- Add avocado just before serving for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 9g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg
