Curried Lentil and Mango Wraps | PCC Natural Markets

Curried Lentil and Mango Wraps

Serves: 6

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Top these wraps with our Minted Yogurt Sauce.



Heat oil in a heavy, deep saucepan over medium heat; add yellow onions and cook until soft, about 5 minutes. Stir in garlic, curry and coriander; cook until fragrant, 1 to 2 minutes.

Mix in lentils and stock and bring to a gentle boil. Reduce heat to low and simmer until liquid is absorbed and lentils are tender, 20 to 30 minutes.

Fold in mango, cucumber, cilantro and red onions. Season with salt and pepper.

Fill warmed tortillas with curried lentils, roll and serve.


If you prefer, use frozen, diced mango. Just thaw out 1 cup and chop a little finer, so the chunks aren't too big.

Each serving: 250 cal, 2.5g fat (0g sat),0mg chol, 260mg sodium, 50g carb, 5g fiber, 12g protein

Recipe by Jackie Freeman, PCC Chef

More about: curry, lentils, mangoes


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