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Chipotle Beluga Lentil Salad with Mango

Prep Time5 mins
Cook Time20 mins
Refrigerate30 mins
Total Time25 mins
Keyword: Chipotle Beluga Lentil Salad
Servings: 6

Ingredients

  • 2 cups of beluga lentils
  • 6 cups of water
  • 1 celery stalk
  • ½ onion
  • 2 Tbsp. of pickled chipotle
  • 2 cups of mango diced
  • ½ cup of white onion finely chopped
  • ½ cup of cilantro leaves chopped
  • 1/3 cup of extra virgin olive oil
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. of honey
  • 2 Tbsp. of chipotle hot sauce
  • Coarse sea salt

Instructions

  • 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 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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg