Indian Lentils with Mango Salsa Recipe
Keyword: International
Skill: intermediate
Servings: 1
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
For the Lentils:
- 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.
- When the lentils are cooked and the sauce has thickened, stir in the lime juice and cilantro. Taste and adjust the salt as needed.
- To serve, spoon the lentils over rice and garnish with cilantro and mango salsa. Enjoy!
For the Mango Salsa:
- Combine all ingredients in a bowl. Serve over top the lentils. Leftovers can be stored in the fridge for up to 4 days.