Recipe by Joanne Bruno
As the weather starts getting warmer, I find myself craving tropical fruits. It’s as if there’s a switch deep down in my subconscious that feels the sixty degree weather and responds with “pineapple mango papaya coconut time!” And while I think what it really wants is for me to take this cue and run away to Latin America with it, I frequently just end up throwing mangoes into any and every dish that I make. Salads, stir fries, and, as seen here, picadillo.
I made this originally during my early days as a vegetarian and it served as the perfect throwback to a non-veg meat dish that I loved. Its so filling and satisfying, you just won’t miss the beef at all.
Adapted from Simply Recipes
Calories per serving: 360 per serving
1 1/2 cups lentils
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 cup chunky tomato-based salsa
1 large mangoor 2 small mangoes, peeled pitted and cubed
2 tbsp toasted almonds, chopped
2 tbsp cilantro leaves
couscous, rice, barley, quinoa, etc. (optional)
1. Place lentils in a large pan. Cover with 2 inches of well-salted water. Bring to a boil. Cover, lower heat to a simmer, and cook for 15-20 minutes or until lentils are tender. Drain.
2. Heat a large non-stick skillet on medium heat. Spray with cooking spray. Stir in the onions and saute until tender, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon, cumin, oregano, and thyme. Cook 2 minutes more. Gently stir in cooked lentils, mango and salsa.
3. Lower the heat to low. Cover and cook for 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro. Serve with grain of your choice.