Lentil and Mango Summer Salad

By Chetna Makan, Chef and Cookbook Author

Lentil and Mango Summer Salad


  • 100 g split yellow lentils
  • 1 red onion, finely chopped
  • 1 cucumber, diced
  • 1 carrot, grated
  • 1 raw green or unripe mango, peeled and finely chopped 
  • 1 tablespoon canola oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon chili flakes
  • ½ teaspoon salt
  • 1 tablespoon lemon juice


  1. Soak the lentils in a bowl of cold water for 3 to 4 hours, then drain thoroughly. Return to the bowl with the rest of the salad ingredients.
  2. Heat the oil in a small pan and add the mustard seeds. Once they start to sizzle, remove the pan from the heat and add the chili flakes and salt. Pour this over the salad. 
  3. Drizzle the salad with the lemon juice, toss it all well, and serve. 
  4. This will last in the fridge for a couple of days. 

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