Recipe by Jacob503
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.
Top Review by Karen Elizabeth
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
- 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
Directions See How It's Made
- 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.