Mango Lentil Salad With Cilantro-Lime Dressing

One of the best things about salad is you can really try combining ingredients that you wouldn’t normally pair up, and it usually works wonderfully.  There was a time when my husband did all the cooking in our home, having a restaurant background, he just kind of fit the role.  He always came up with the best combinations of food, and I always asked, how did you think of that?  His response is, he likes these two foods, so why not pair them up?  Well, yesterday I had a perfectly ripe, juicy mango begging to be eaten, and I was really in the mood for a lentil salad.  So I cooked up some french lentils and started thinking up some awesome flavour combinations for this salad.  French lentils, also known as du Puy lentils, are really the best type of lentil to use in salads.  Green, brown, and red lentils are perfect in soups because they are soft and tend to fall apart, while du Puy lentils work better in salads than in soups and stews because they hold their shape really well when cooked properly.

Mango Lentil Salad

I find this salad very unique, with Indian flavours from the cumin and coriander, to Mexican flavours with the mango and lime.  All in all, a refreshing salad, with a great sustenance from the lentils.

Have you ever combined lentils with fruit in your salad? What did you think?

I wanted to add something funny, this morning as I was getting dressed, I actually found a french lentil in my hair.  It was a hippy moment, to say the least. 🙂

Also, I am submitting this recipe to Canadian Lentils Recipe Revelations Challenge!  I would love if you would head over to their Pinterest page and either like/share/pin my post to help a fellow lentil-lovin’ girl out. 🙂  Thanks so much!

Mango Lentil Salad

Mango Lentil Salad With Cilantro-Lime Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

  • 1/2 cup dry du Puy lentils (about 2 cups cooked)
  • 1 mango, chopped
  • 1/2 red onion, chopped
  • 2 tablespoons cold pressed extra virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves + more for garnish

Instructions

  1. Put the lentils in a fine strainer and pick through them, discarding any bits of stone that may be present. Rinse under cold running water. Place in a pot and cover with 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils after 15-20 minutes, they should have slight tooth, you want them al dente. Remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly, combine the lentils with mango and onion in a large bowl.
  2. In a small jar or bowl, combine the olive oil, coriander, cumin, lime juice and cilantro leaves. Pour over the lentils, mango, and onion. Toss to combine. Garnish with some more cilantro leaves. Serve.
http://loveandlentils.com/2015/01/29/mango-lentil-salad-with-cilantro-lime-dressing/

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Roasted Sweet Potato Lentil-Quinoa Pilaf

The title should be even longer.  Roasted Sweet Potato Lentil-Quinoa Pilaf with Chili-Maple Vinaigrette.  But that’s a mouthful, right? I just want to mention every amazing flavour in this dish!

Sweet Potato Lentil Quinoa Pilaf - Vegan

So, January is almost over…how is your quest for healthy living going?  I, for one, am really focusing on eating the foods which will help me deal with my condition, PCOS.  I don’t want to bore you with a huge science lesson, but basically, this is a condition for which there is no cure.  The only treatment is medication or diet, or a combination of both.  I have chosen to work solely with my diet, and so far, so good.  The thing is, I am to avoid processed foods, wheat, sugar, and dairy (the most important ones).  Foods which cause inflammation are to be completely avoided.  Foods with a high Glycemic Index which contribute to type 2 Diabetes, also need to be kept off your plate because people living with PCOS are at higher risk for developing type 2 Diabetes in their lifetime.   I find the hardest one to really abstain from is sugar, but that’s only because it’s so darn addictive.  Like, truly, physically addictive.  So, I focused on eliminating it completely over the last two weeks, and, luckily – there are dates.  Nature’s candy.  To the rescue! 🙂  What does a PCOS diet consist of?  Lots of fruit and vegetables that are low in GI, beans, nuts, legumes, tofu, brown rice, whole grains, lots of high fiber foods, and good fats like avocado and nut butters.

So, all this has led to even bigger plates of veggies and whole grains, and truly, I know this is how I am supposed to eat.  I feel much better.  Less bloated.  My skin feels better.  I feel like I am exactly where I need to be.  If PCOS is something you are also living with, do feel free to share your experiences!  I am happy to discuss it with whoever is interested. 🙂 [Read more…]

Recipe Revelations Challenge – Best In Salad Winner!

Weeeeee! I’m so excited.  My day has been made, and it’s thanks to all of you who loved the recipe and voted!  I recently entered the Canadian Lentils Recipe Revelations Challenge, and today I got the amazing news that my Sweet Lentil Salad & Greens won Best in Salad category.  I am elated!  We seriously love this salad in my home, and I am so happy to see so many of you do as well.  

Of course, I want to share a piece of my joy and gift with you, so I am hosting a giveaway!  Woot woot!

Enter below for your chance of winning a $25 Amazon Gift Card.  This contest is open to everyone, worldwide and ends next Friday!

a Rafflecopter giveaway

Thank you so much everyone, and please, do try this recipe, it’s a winner!

Sophia xx

Sweet Lentil Salad & Greens

Hearty Lentil, Carrot + Potato Soup

If you’re new to Love and Lentils, I don’t only post recipes that include lentils although it may seem so if you’ve been seeing my last few posts.  That’s because I am participating in Canadian Lentils Recipe Revelations Challenge! (wish me luck!)  But today, I am sharing my husband’s recipe.

Vegan Lentil and Potato Soup

 I don’t know what’s going on, but I’ve been battling colds and the flu for the last couple of months.  I rarely get sick throughout the year, but this winter (and daycare germs) have taken their toll on me!  I was finally feeling better over the last couple of weeks, and then boom – I got this awful cold once again.  

To rewind a little, I grew up in a Greek household and I had my fair share of Greek lentil soup, or ‘fakes’ (fah-kehs).  I never got sick of it, and to this day, we ask my mom to make some for us and we all go over to indulge in a bowl or two.

Maybe that’s why this was the only thing I was craving today in my feeling sorry for myself state.  My husband came to the rescue with his delicious version of lentil soup.  When I started my blog last year, one of the first recipes I shared was my hubby’s lentil soup.  I was just having a look with him and I know we were thinking the same thing – those photos need to be retaken! Check it out here. Ha! Link with embarrassing photos has since been removed, sorry. 😉

Vegan Lentil and Potato Soup

He cooks for an army, so feel free to cut this recipe down, or go for the large portion and freeze it!  It tastes great reheated later and it will make for quick and easy weeknight meals.

Hearty Lentil, Carrot + Potato Soup
Serves 8
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 1 tablespoon olive oil
  2. 4 onions, chopped
  3. 6 cloves garlic, minced
  4. 5 small carrots, sliced
  5. 6 cups vegetable stock
  6. 2 cups green lentils, rinsed and picked through
  7. 2 large Russet potatoes, peeled and chopped
  8. 2 bay leaves
  9. 1 teaspoon dried oregano
  10. 1 teaspoon dried coriander
  11. 1/4 teaspoon cayenne pepper
  12. Kosher sea salt and pepper to taste
  13. 1 teaspoon white vinegar
  14. Fresh parsley to garnish
Instructions
  1. In a large saucepan over medium heat, warm the olive oil. Add the onions, garlic, and carrots. Cover and cook until the onions have softened, stirring often, for about 10 minutes.
  2. Add the vegetable stock, lentils, potatoes, bay leaves, oregano, coriander, and cayenne. Turn the heat to high and bring all to a boil. Reduce heat to low, cover and simmer for about 30 more minutes, or until lentils and potatoes are cooked through.
  3. Season with salt, pepper, and vinegar.
  4. Garnish with parsley and serve.
Notes
  1. Store in an air-tight container in the fridge for up to a week, or in the freezer for longer.
Love and Lentils http://loveandlentils.com/
Vegan Lentil and Potato Soup

Vegan Lentil and Potato Soup

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Sweet Lentil Salad & Greens

Happy Saturday everyone!  I am entering my Sweet Lentil Salad & Greens to the Canadian Lentils Recipe Revelations Challenge!  I encourage you to go on over and participate as well.  What better ingredient to work with, the possibilities are endless, and of course delicious and so healthy.

Sweet Lentil Salad & Greens

I love incorporating fruit in my salads, and the combination of dried cranberries and lentils give this salad a really nice sweet flavour.  The ingredient list may look long at first sight, but rest assured that it’s mostly spices which I’m sure you have in your pantry and which make this salad irresistible and addictive!  I whipped this salad up in less than 30 minutes, and had leftovers for lunches and even dinner.  It is also kid-tested and approved! 

Sweet Lentil Salad & Greens

Sweet Lentil Salad & Greens

Please come see me on Facebook and vote by ‘liking’ this recipe if you do indeed, like it! 🙂

Sweet Lentil Salad & Greens
Serves 6
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Print
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 1 cup dried green lentils, rinsed and picked over
  2. 1 medium red onion, diced
  3. 2 cups spinach, chopped
  4. 1/3 cup capers, drained
  5. 1/4 cup pine nuts, lightly toasted
  6. 1 cup dried cranberries, roughly chopped
Vinaigrette
  1. 1/3 cup cold pressed extra virgin olive oil
  2. 1/4 cup apple cider vinegar
  3. 1 tablespoon maple syrup
  4. 1 tablespoon dijon mustard
  5. 1 teaspoon ground cumin
  6. 1/4 teaspoon cayenne pepper
  7. 1/4 teaspoon ground nutmeg
  8. 1/2 teaspoon turmeric
  9. 1/2 teaspoon ground coriander
  10. ¼ teaspoon ground cinnamon
  11. Pinch of kosher salt and freshly ground black pepper to taste
Instructions
  1. Place lentils in a pot and cover with 3 cups of water, bring to a boil, reduce to simmer. Check on the lentils after 15 minutes and if they are al dente, they are ready. You do not want overcooked, mushy lentils.
  2. While the lentils are simmering, make the vinaigrette by placing all ingredients in a jar with a tight-fitting lid and shake to combine.
  3. When the lentils are cooked, remove from heat, drain and place under cold running water to stop them from continuing to cook.
  4. Place lentils in a large serving bowl. Add onion, spinach, capers, pine nuts and cranberries and toss with dressing.
  5. Serve and enjoy!
Notes
  1. Leftovers can be kept in the fridge for up to three days.
Love and Lentils http://loveandlentils.com/
 Sweet Lentil Salad & Greens

 

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