Prep 15 mins
Cook 20 mins
A surprisingly good ans sweet main or side dish. Combines the neutral taste of lentils and jasmine rice with the sweetness of brown sugar and mango.
- 2 whole mangoes
- 1 (15 ounce) canof organic lentils
- 1 1⁄2 cups white rice
- 2 tablespoons brown sugar
- 1⁄2 cup milk
- 1 teaspoon cinnamon
- 2 1⁄2 cups water
- Add the water and rice in a large saucepan. Put heat on high and allow to boil.
- While waiting for the water to heat up, dice the mangos, preferably skinning them first with a knife or a potato peeler. Cut along pit to get the large chunks off and continue to dice.
- Once rice gets boiling turn heat down to low, allowing it to simmer.
- Once rice is about done, or has just a little moisture left, add can of lentils (draining most of the fluid) and mango. Add milk and brown sugar, stirring into the mixture.
- Let simmer for another few minutes or until the mango has combined its flavor with the rice and lentils, and the water/milk has been taken up by the rice.
This was very nice though rather a lot of mango, I actually used only one mango and it was more than plenty, I did use a fresh one., and a can of lentils. Very very pleasant and a nice accompaniement to a vegetarian meal, I would make this again, especially for guests, 'something a little different'! Thanks, Jacob, for a great recipe! Made for PAC Spring 2008
Thnx for posting the recipe, Jacob. I fix a dish similar to this, but have never prepared it with lentils. I I ususally use mangoes in a jar, as they seem to be easier than slicing them yourself. And I couldn't find organic lentils, so made them myself. Will have this again.