Beluga Lentil Salad with Mango and Chipotle Dressing

5 from 7 votes

Beluga Lentil Salad with Mango and Chipotle Dressing

This beluga lentil salad with mango and honey-chipotle dressing is as delicious as easy to make. Perfect as a vegan main dish at lunchtime, or as s starter or side dish at dinnertime.

Prep Time5

Cook Time20

Refrigerate30

Total Time55

Course: Salads

Diet: Gluten Free, Vegan

Keyword: Beluga lentil salad with mango recipe, Chipotle Beluga Lentil Salad, honey-chipotle dressing, how to make lentil and mango salad

Servings:

Calories: 364kcal

Author: Enri

Ingredients

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

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 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.

Notes

I created this salad at a time in which I used to consume sugar, hence the honey. You can skip the honey and the salad will be deliciously completed with the fructose contained in the mango.

Nutrition