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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 mins
Cook Time20 mins
Refrigerate30 mins
Total Time55 mins
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: 6
Calories: 364kcal
Author: Enri


  • 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.


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.


Calories: 364kcal | Carbohydrates: 47g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Sodium: 103mg | Potassium: 132mg | Fiber: 15g | Sugar: 11g | Vitamin A: 931IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 5mg