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Lentil Salad W/Curried Mango Yogurt Dressing

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“This recipe comes from Moosewood Restaurant Low Fat Favorites. Would be a great summer salad. The dressing can be used on many other salads/veggies/fish as well. If your chutney has large pieces of mango, chop them before adding.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, combine lentils, white onions, garlic, and water. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until lentils are tender but not mushy.
  2. Meanwhile, combine bell peppers, celery, and red onions in nonreactive bowl. When lentils are cooked, drain and add them while hot to the bowl. Stir and set aside at room temperature for 15 minutes.
  3. In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve.

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