Herb-infused Carrot, Mango, & Moong Lentil Salad
This gluten-free vegan salad is high in protein and big on texture and flavors. Either have it with your favorite greens as a light lunch or as a side dish with soup or veggies.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Indian
Servings 4
Calories 160 kcal
To make the salad
Soak yellow moong lentils for at least six hours. Lentils double in volume after soaking. Drain and rinse under running water.
In a medium pan, bring lentils, salt, and turmeric to a boil with 3/4 cup of water on medium heat. Skim the foam and continue to simmer till lentils are al dente, i.e. firm to the bite but cooked through. Drain in a fine-mesh calendar and rinse with cold water.
Bring lentils to room temperature and place in a bowl. Add grated carrots, cubed mango, chopped cilantro, chopped mint, and roasted ground cumin.
Add salad dressing and mix well to meld flavors. Cover with an aluminum foil and refrigerate for 20-30 minutes before serving. Enjoy!
*You can also use French lentils to make this salad.
**Most of the salt washes away when lentils are rinsed after cooking.
***You can add more cayenne pepper if you like spicy food; decrease cayenne pepper to 1/8 tsp if you like less spicy food.
Calories: 160kcalCarbohydrates: 29gProtein: 11gSodium: 166mgPotassium: 41mgFiber: 7gSugar: 3.5gVitamin A: 1400IUVitamin C: 3.3mgCalcium: 60mgIron: 3.6mg