Mediterranean salad lentil vegetarian high iron food

Lentil Mango Salad

Print Recipe
Servings 5 per container
Calories 330 kcal

Ingredients
  

  • 1 cup dried brown lentils cooked
  • 1 package of frozen mango thawed
  • 1 medium red bell pepper diced
  • 1 lime
  • 1 garlic clove minced
  • 4 oz. of feta cheese crumbled
  • ½ tsp. of cumin
  • ½ tsp. of chili powder
  • ¼ tsp. of salt
  • ¼ tsp. of ground black pepper
  • ½ cup chopped fresh cilantro

Instructions
 

  • In advance: Cook lentils according to package instructions.
  • In advance: Thaw mango.
  • Rinse and dice bell pepper.
  • Rinse lime and cut in half.
  • Rinse and chop cilantro. Mince the garlic.
  • Mix all ingredients together in a large bowl.

Notes

https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Lentils-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Lentils-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Lentils-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Lentils-Go-Vietnamese.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Vietnamese.pdf
Keyword dairy, fruit, protein, vegetable