This recipe requires a little bit more prep than our recipes usually do, but the end result is worth it! The smoky chipotle lentils, the fresh mango salsa and the crunchy kale give each bite a new depth of flavor.
- Chipotle peppers in adobo sauce (5)
- Green lentils (1.5 cup)
- Mango (1 large)
- Kale (1/2 packet)
- Corn (2)
- Jalapeno (1/2)
- Tomato (1 large)
- Limes (2)
Recipe (4 servings)
- Soak the green lentils overnight. If you don’t have time, at least soak them for 30 minutes. (Pro-tip – Soaking proteins helps cook them better and also makes the protein more bio-available.)
- Preheat oven to 425 degrees. Spray the kale with cooking spray and bake until crispy and brown (about 15-20 minutes). Once cooked, lightly salt it and set aside.
- We are going to cook the lentils in our Instapot. If you don’t have one, that’s okay. Just boil them on the stove. But the pressure cooker is quicker. First prepare the Instapot as below. Put about an inch of water, then use another steel container for the lentils. In the container with the lentils, add 1 cup of water and 2 tsp of salt. Cook them on high pressure for 10 minutes (you may need to cook them longer if you didn’t soak them over night). Once done, drain the cooked lentils and transfer them to the stove. Dice the chipotle peppers and add to lentil mixture. Top with a handful of cilantro.
- To prepare the salsa, combine diced tomato, mango, fresh cooked corn kernels, finely chopped jalapeno and a handful of cilantro. Toss with the juice of two limes and salt. We used fresh corn. We prepared it by wrapping the corn cobs wet paper towels and microwave them on high at 3 minutes.
- To serve, start with a layer of lentils, top with mango salsa and finish off with the crispy kale.