###Preparation:
Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 t salt and the turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds.
Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes.
Add garlic, ginger, coriander, cayenne and the remaining 1/2 t salt and cook, stirring, for 1 minute more.
Stir the onion mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in mango and cilantro.
*I’ve made it a dozen times and always good. didn’t have cilantro this time. I also ran out of the lentil trio so used Beanland soup mix [bulk bin 1645 from Winco](https://www.wincofoods.com/recipes/beanland-soup/12387) which has lentils and rice and peas and maybe barley. I’ve done it twice with that blend. Super yum.*
MarioRex on
Looks like a dish that came from a fancy restaurant, nice work.
Worldly-Letterhead61 on
This looks really really good and I’m going to make it this week
LittleFancyBird on
I need to know where these soup bowls are from, please. 🙂
4 Comments
###Ingredients
• 1 c [organic lentil trio](https://veganblackmarket.com/products/natures-earthly-choice-organic-lentil-trio-12-oz?variant=42435100147968¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_medium=google-ads&utm_campaign=shopping-test-segment-by-categories-max-clicks&utm_source=legumes-grains-rice&gclid=Cj0KCQiAw8OeBhCeARIsAGxWtUw_9PTHgweSWwBqhmCu-OGd1D6V2bGvqWIoj65MHiAcE6sRS14n1uYaAkiDEALw_wcB)
• 4 c water
• 1 t salt, divided
• 1/2 t ground turmeric
• 1 T canola oil
• 1/2 t cumin seeds
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 T minced fresh ginger
• 1/2 t ground coriander
• 1/4 t cayenne pepper
• 2 mangoes, peeled & diced (100 grams per mango)
• 1/2 c chopped fresh cilantro
###Preparation:
Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 t salt and the turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds.
Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes.
Add garlic, ginger, coriander, cayenne and the remaining 1/2 t salt and cook, stirring, for 1 minute more.
Stir the onion mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in mango and cilantro.
*I’ve made it a dozen times and always good. didn’t have cilantro this time. I also ran out of the lentil trio so used Beanland soup mix [bulk bin 1645 from Winco](https://www.wincofoods.com/recipes/beanland-soup/12387) which has lentils and rice and peas and maybe barley. I’ve done it twice with that blend. Super yum.*
Looks like a dish that came from a fancy restaurant, nice work.
This looks really really good and I’m going to make it this week
I need to know where these soup bowls are from, please. 🙂