Dinner

By Joanne Bruno | May 24, 2012

As the weather starts getting warmer, we often find ourselves craving tropical fruit. It’s as if there’s a switch deep down in our subconscious that feels the sixty degree weather and responds with “pineapple-mango-papaya-coconut time.” A fantastic way to satiate this craving is to just throw mangoes into any and every dish. Salads, stir fries, and here in this picadillo. I made this originally during my early days as a vegetarian and it served as the perfect throwback to a non-veg meat dish that I loved.  It’s so filling and satisfying, you won’t miss the beef at all.

Lentil Mango Picadillo Recipe

Servings: 4
Calories: 236 per serving
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

  • 1 1/2 cups lentils
  • 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
  • 1 large mango or 2 smallmangoes
  • 2 tbsp toasted almonds, chopped
  • 2 tbsp cilantro leaves
  • Couscous , rice, barley

Directions

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. Serve with grain of your choice.

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