Salade de Lentilles Noires, Mangue et Citron Vert de Khor Ambado – Authentic Djibouti Recipe
Coastal Khor Ambado beach-café bowl pairing warm spiced lentils with sweet mango and lime.
- Country of Origin
- 🇩🇯 Djibouti (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Warm black/brown lentils, Diced ripe mango and tomatoes, Roasted peanuts and flatbread, Fresh lime juice, Cumin
Ingredients for Salade de Lentilles Noires, Mangue et Citron Vert de Khor Ambado (4 Servings)
- 1.25 lbs (or 2.5 cups) warm black/brown lentils, prepped into bite-sized pieces
- 1.5 cups diced ripe mango and tomatoes, washed and trimmed
- 1 cup roasted peanuts and flatbread
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Djibouti seasoning (cumin, cilantro, green chili, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add warm black/brown lentils and diced ripe mango and tomatoes along with cumin, cilantro, green chili, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with roasted peanuts and flatbread and serve straight from the skillet.