So. Hmm. Are you confused?
Because I’m confused. Are you sure we’re in the right place?
Am I feverish? Can you feel my forehead?
Cold? Really? (Well, understandable given the fact that I’m pretty sure my fingers turn blue whenever I get into my now-not-scalding shower. I need to be burnt, people. BURNT. Sigh. A girl can dream.)
But, really. Not feverish? You’re sure?
Maybe my blood has frozen from that damn shower (no, I can’t get over it. It haunts me.) and no oxygen is getting to my head. That seems realistic and plausible.
No, no, no. I must be.
Because do you see what I did up there? I took the pork out of picadillo. TOOK IT OUT. Can you do that?
Are representatives from every Latin American country from which it is indigenous going to knock down my door at any second and carry me away, never to be seen or heard from again? Also. Realistic and plausible.
Maybe they’d take me somewhere where I could grow mangoes in my backyard. And avocados on my front step. And plantains on my side porch.
In which case. I’d be down.
In all likelihood, they will not be so nice.
They’ll probably force me to take a lukewarm-bordering-on-cold shower every night for a week. Oh. Wait. That already happens. Oops.
It’s a good thing this lentil mango picadillo was worth it.
It was just so insanely full of flavor. All of those spices, the sweet yet tangy yet best-fruit-on-this-earth mango, the kick of the salsa. The stuff that dreams are made of.
You won’t even miss the meat. I swear.
Lentil Mango Picadillo
Serves 4, adapted from Simply Recipes
1 1/2 cups lentils
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 cup chunky tomato-based salsa
1 large mango or 2 small mangoes, peeled pitted and cubed
2 tbsp toasted almonds, chopped
2 tbsp cilantro leaves
couscous, rice, barley, quinoa, etc. (optional)
1. Place lentils in a large pan. Cover with 2 inches of well-salted water. Bring to a boil. Cover, lower heat to a simmer, and cook for 15-20 minutes or until lentils are tender. Drain.
2. Heat a large non-stick skillet on medium heat. Spray with cooking spray. Stir in the onions and saute until tender, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon, cumin, oregano, and thyme. Cook 2 minutes more. Gently stir in cooked lentils, mango and salsa.
3. Lower the heat to low. Cover and cook for 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.