Lentil Mango Picadillo

Serves 4, adapted from Simply Recipes
Ingredients:
1 1/2 cups lentils
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 chunky tomato-based salsa
1 large mango or 2 small mangoes, peeled pitted and cubed
2 tbsp toasted almonds, chopped
2 tbsp cilantro leaves
couscous, rice, barley, quinoa, etc. (optional)
Method:

1. 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 salsa.
3. Lower the heat to low. Cover and cook for 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro. Serve with grain of your choice.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Photos: Joanne Bruno