Lentil Mango Salad

Supermarkets are filled with ripe mangos right now and since this recipe paired them with lentils I had to try it.  In Germany, lentils are usually eaten during the winter time, most commonly as soup, stew or maybe as a side dish. I love lentils and I like that you can buy them precooked and ready to serve at many grocery stores. This way you can use them anytime and don't have to wait for them to cook. The mango pairs beautifully with all the spices and the lentils - this salad can be on your table in 15 minutes! I served this dish with a beautiful roasted Moroccan Spiced Salmon.

Lentil Mango Salad
(adapted from Joanne Bruno who adapted it from Simple recipes)
serves 4

1 1/2 cups lentils (I used the "ready to eat" lentils from Trader Joe's)
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 tomatoes, skinned and cut into large chunks
1 large mango or 2 small mangoes, peeled pitted and cubed
2 tbsp toasted almonds, chopped
2 tbsp cilantro or parsley leaves
couscous, rice, barley, quinoa, etc. (optional)

Method:

1. If using uncooked lentils, 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  tomatoes.
3. Lower the heat to low.  Cover and cook for 2 minutes.  Spoon into serving dish.  Sprinkle with chopped almonds and cilantro or parsley.  Serve with grain of your choice.