Lentil Mango Salad

Ingredients

• 1 cup dried brown lentils
• 1 medium mango or apple
• 1 medium red bell pepper
• 1 large lemon
• ¼ cup canola oil
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Optional Ingredients

• ½ cup minced fresh parsley and/or cilantro
• ½ cup chopped walnuts or toasted coconut

Materials

• Colander
• Cutting board
• Fork
• Large bowl
• Large pot
• Measuring cups
• Measuring spoons
• Mixing spoon
• Sharp knife
• Small bowl

Instructions

In Advance

1. In a large pot, add lentils. Cover with water by 2 inches. Bring to a boil over high heat. Reduce heat to a simmer. Cook until tender, about 20 minutes. Drain.

Preparation

1. 2. Rinse, peel, and dice mango. Rinse and dice bell pepper.
   3. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
   4. If using, rinse and chop cilantro. Chop walnuts or toasted coconut.
   5. In a large bowl, use a fork to whisk together lemon juice, oil, cumin, salt, and pepper. Add cooked lentils, mango, and bell pepper. Mix well. If using, stir in herbs and nuts or coconut.