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Zesty Lentil and Mango Stir-Fry with Cashew Crumble
Quick and easy zesty lentil and mango stir-fry with cashew crumble. Packed with nutrients, perfect for a healthy dinner in under 30 minutes!
Bringing together a fusion of unexpected yet harmonious flavors, this Zesty Lentil and Mango Stir-Fry with Cashew Crumble will redefine your quick dinner expectations. Packed with protein-rich lentils and juicy mangoes, this dish offers a burst of tropical sweetness and a satisfying crunch from the spiced cashew topping. The combination of these ingredients not only creates a vibrant palette on your plate but also delivers an impressive range of nutrients.
Lentils are a powerhouse of plant-based protein and fiber, helping to keep you full and energized. Mangos, rich in vitamins A and C, contribute to your immune health and overall well-being. The cashew crumble not only adds texture but also provides healthy fats and an enticing nutty flavor. This recipe is perfect for those busy weeknights when you want something delicious, nutritious, and ready in a flash.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Quick and easy zesty lentil and mango stir-fry with cashew crumble. Packed with nutrients, perfect for a healthy dinner in under 30 minutes!
Ingredients
- • cooked lentils: 2 cups
- • ripe mango: 1 large, diced
- • red bell pepper: 1, thinly sliced
- • snap peas: 1 cup, trimmed
- • cashews: 1/2 cup, chopped
- • olive oil: 1 tablespoon
- • ginger: 1-inch piece, grated
- • garlic: 2 cloves, minced
- • soy sauce: 2 tablespoons
- • lime juice: 2 tablespoons
- • honey: 1 tablespoon
- • cilantro: 1/4 cup, chopped
- • chili flakes: 1/2 teaspoon
- • salt and pepper: to taste
Instructions
- 1 Begin by heating a large skillet over medium-high heat. Add the olive oil to the pan and swirl to coat the bottom evenly.
- 2 Add the garlic and ginger to the skillet and sauté for about 30 seconds until fragrant. Then, toss in the red bell pepper and snap peas. Stir-fry them for 3-4 minutes until they are just tender-crisp.
- 3 Lower the heat to medium and add the cooked lentils to the skillet, stirring well to combine with the vegetables. Cook for an additional 2 minutes.
- 4 In a small bowl, mix the soy sauce, lime juice, and honey. Pour this mixture over the lentils and vegetables, stirring continuously to ensure everything is well-coated.
- 5 Gently fold in the diced mango and cook for another minute, allowing the mango to warm through but not become mushy.
- 6 In a separate small pan over medium heat, toast the chopped cashews with the chili flakes for 2-3 minutes until golden and aromatic. Sprinkle with a pinch of salt.
- 7 Serve the stir-fry hot, garnished with fresh cilantro and a generous sprinkle of the cashew crumble on top.
Serving Suggestions
- • This vibrant stir-fry is a complete meal on its own, but for a more filling dinner, consider serving it alongside a bowl of brown rice or quinoa. The nutty flavors of these grains complement the dish beautifully. For added freshness, pair it with a simple side salad of greens, cucumber, and radishes drizzled with a light vinaigrette. For the perfect beverage pairing, a chilled glass of sparkling water infused with lemon or a light white wine such as a Sauvignon Blanc would enhance the tropical notes of the mango and the zestiness of the lime juice.
Storage Tips
To store leftovers, let the stir-fry cool to room temperature before transferring it to an airtight container. Keep it refrigerated for up to three days. For reheating, use a microwave or a skillet over medium heat until warmed through. If you find the dish a bit dry upon reheating, a splash of water or lime juice will help refresh its flavor.
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