This Lentil, Herb, and Mango Salad is so amazing! Made with green lentils, marinated red onion, lots of fresh herbs and ripe mango, it is the perfect summer meal or side dish. The walnut vinaigrette brings it all together and gives it a rich nutty flavor.

Lentil, Herb, and Mango Salad [Vegan]

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For the Salad:

  • 1 1/2 cups dry green lentils, rinsed well with a fine-meshed sieve
  • 3 cups low sodium vegetable broth (homemade -or- bouillon cube + water -or- another kind)
  • 2 cups chopped fresh herbs (a good handful of each: basil, mint, and coriander)
  • 1 big fresh ripe mango, peeled and sliced in fine strips
  • 1 medium-size red onion, finely sliced
  • Garnish (option): walnuts roasted in the oven at 392°F for 5 to 7 minutes

For the Walnut Vinaigrette: 

  • 1/4 cup lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup walnut oil
  • 3/4 tablespoon grainy mustard (e.g. Dijon)
  • 1 teaspoon maple syrup
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt & a few turns of cracked pepper


  1. In a medium saucepan, bring the vegetable stock to a boil.  Add the lentils and reduce the heat to low-medium heat. Allow to cook half covered for 25 to 30 minutes until lentils are tender but not mushy.
  2. Drain the lentils with a meshed sieve and let them cool completely in the sieve. When cool, you can either store the lentils in a covered container in the fridge and make the salad later or proceed straight away with the recipe.
  3. In a salad bowl, add the cooled lentils. Then add the chopped herbs and mango strips and toss gently.
  4. Slice the red onions and place them in a small bowl. Set aside.
  5. In a separate bowl, whisk the vinaigrette ingredients together. Pour the vinaigrette mixture into the red onions and let them marinate for 5 minutes. (Marinating the onions will make them less strong, however, if you like them strong then omit this part and add the onions and vinaigrette separately into the lentils).
  6. Add the vinaigrette with the red onions to the lentils and gently toss. Cover and refrigerate for a short while (e.g. 15 min.) or serve immediately. Adjust salt and pepper to taste. Garnish servings with roasted walnuts and/or a few leftover herb leaves.


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