Indian Lentils with Mango Salsa

INGREDIENTS

For the Lentils:

• 1 ½ cups green lentils
• 4-6 cups water
• 2 tablespoons Thai red curry paste
• 1 tablespoon tomato paste
• 2 red fresno chilies, seeded + diced
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• kosher salt and pepper
• juice from 1 lime
• ½ cup fresh cilantro, chopped, plus more for serving
• Steamed white rice, for serving
• Fresh naan, for serving

For the Mango Salsa:

• 2 mangos, peeled + diced
• 1 red fresno chili, seeded + diced
• 1 cup fresh cilantro, chopped
• Juice of 1 lime

DIRECTIONS

For the Lentils:

1. In a large pot combine the lentils and water and bring to a boil over high heat. Add the curry paste, tomato paste, fresno chilies, cumin, turmeric and a large pinch of both salt and pepper. Cover and reduce the heat to medium low. Simmer for 25-30 minutes or until the lentils are tender. If needed, add water to continue cooking the lentils. I typically use around 5 cups water total.
2. When the lentils are cooked and the sauce has thickened, stir in the lime juice and cilantro. Taste and adjust the salt as needed.
3. To serve, spoon the lentils over rice and garnish with cilantro and mango salsa. Enjoy!

For the Mango Salsa:

1. Combine all ingredients in a bowl. Serve over top the lentils. Leftovers can be stored in the fridge for up to 4 days.