This post is intended for an audience of adults age 21 and older. I partnered with Sutter Home to create this Beluga Lentil Salad with Mango with Honey-Chipotle Vinaigrette recipe. Thank you for reading and supporting the brands that make Savoir Faire possible.
One of the things that I love the most about working with brands is the fact that most of the time, they challenge me. As a result, I have to think (and create) out of the box. For example, I always thought Moscato wine was a dessert wine. Good to pair with desserts because, after all Moscato… is a sweet varietal wine!
Pairing Moscato with spicy food?
Then it came the first challenge. Sutter Home, the Napa Valley-based, family-owned company producing award-wining California wines at affordable prices, asked me to pair Sutter Home Moscato with something spicy.
My first thought was a spicy chocolate cake (with chile de árbol.). But since I had these beluga lentils waiting in my pantry to be transformed into a delicious recipe, I rapidly switched to a chipotle lentil soup with chorizo.
Then it came challenge number two. It’s really hot in Miami. It’s spring but it feels like summer. With temperatures around the 85-90˚F and miserable humidity, who want to have soup with this weather? Certainly, not me!
Beluga Lentils… with Mango!
It’s mango season in Florida. So, I decided to create a lentil and mango salad with a honey-chipotle vinaigrette. The best part is I paired it with a nice cold glass of Sutter Home Moscato. Bingo!
This salad is perfect for lunch and also to have at dinnertime, better if al fresco. The sweetness and crispiness of the Moscato balance very well with the spiciness of the honey-chipotle dressing.
So, thank you Sutter Home Moscato. Not only for sponsoring this recipe but also for making me go out of my comfort zone. I just learned that Moscato is more than a wine dessert (or my favorite wine when is about making white sangria). Cheers!
What are Beluga Lentils?
Beluga lentils are black lentils. They owe their name to their incredible resemblance in shape, size, and color to beluga caviar. They are grown in the cold climate of Canada. They are a bit more expensive than ordinary lentils. But trust me: the investment is worth it.
The texture of beluga lentils is firm and its flavor is delicious. This legume is rich in both soluble and insoluble fiber. According to the United States Department of Agriculture, it’s also rich in anthocyanin, an antioxidant that is usually present in purple vegetables and fruits.
How to make Beluga Lentils Salad with Mango
I know that this lentil-mango salad may sound like an “arroz con mango.” This is what we say in Venezuela when something doesn’t match. The combination of ingredients may be unexpected, it’s true. But believe me: this salad is amazingly delicious. Not to say that it’s also very easy to make.
To flavor the lentils when cooking them, in addition to the onion and celery, I add pickled chipotle, which I make with my own recipe. But you can also use the chipotle en adobo they sell in the store (affiliate link.)
Lentils are cooked al dente, strained and once they are cold, you prepare a salad with mango cut into cubes, onion cut in brunoise, fresh cilantro, and a vinaigrette made with olive oil, hot chipotle sauce, and honey.
In addition to the unsurpassed quality of beluga lentils, the mango to make this salad must be ripe but definitely firm.
To make this recipe you are going to need some utensils and ingredients that you can buy online through my Amazon Affiliate Program, including:
- Cutting board
- Small pot
- Wooden spoon
- Beluga lentils
- Extra virgin olive oil
- Rice vinegar
- Chipotles en adobo
- Chipotle hot sauce
- Salad bowl
Beluga Lentil Salad with Mango Recipe
Beluga Lentil Salad with Mango and Chipotle Dressing
- 2 cups beluga lentils
- 6 cups water
- 1 celery stalk
- ½ onion
- 2 Tbsp. pickled chipotle
- 2 cups mango diced
- ½ cup white onion finely chopped
- ½ cup cilantro leaves chopped
- 1/3 cup extra virgin olive oil
- 4 Tbsp. rice vinegar
- 1 Tbsp. honey
- 1 Tsp. chipotle hot sauce
- Coarse sea salt
- Rinse the lentils and put them in a pot with the water, celery, ½ onion and pickled chipotle.
- Cook uncovered for about 20 minutes, or until the lentils are done but firm.
- Place the lentils on a strainer and let them cool down completely. Discard the solids (celery, onion and chipotle pieces).
- Put the cold lentils in a bowl with chopped onion, mango, and cilantro.
- In a small bowl make the honey-chipotle vinaigrette by combining olive oil, rice vinegar, honey, chipotle sauce and salt, and whisk to emulsify.
- Add the chipotle vinaigrette, stir and refrigerate at least for 30 minutes before serving.
If you love lentils, don’t forget to check my other recipes: