This sweet and spice lentil dish has an unusual flavor that is especially refreshing on a hot summer day. You can prepare the lentils and dressing ahead of time and assemble the salad just before serving.
Because prepared mango chutneys vary, the amount we call for is a recommendation only. Experiment with store-bought mango chutneys until you find the chutney that suits your taste. If your chutney has large pieces of mango chop them for this recipe.
In a saucepan, combine the lentils, onions, garlic and water. Cover, bring to boil, then reduce the heat and simmer for 30 to 40 minutes, until the lentils are tender but not mushy. Meanwhile, combine the bell peppers, celery, and red onions in a non-reactive bowl. When the lentils are cooked, drain and add them, while hot, to the bowl. Stir and set aside at room temperature for 15 minutes.
In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve. If you'll be serving the lentil salad later, store in the refrigerator, then let if return to room temperature before serving.
Serves 4 to 6
Notes: Pre-soaked "green" lentils keep their shape better. If you choose to pre-soak, use less water. Helga uses about twice the amount of chutney, probably about 2 teaspoons curry powder, and a little sea salt. MDS & CN usually double the lime and chutney.