Tropical Lentil Lunch Bowls with Mango & Coconut-Lime Dressing – Lentils.org

Ingredients

• 2 cups (500 mL) cooked or canned green lentils, drained and rinsed
• ¼ cup (60 mL) cilantro, coarsely chopped
• 1 cup (250 mL) bean sprouts, rinsed
• 1 red bell pepper, cut into matchsticks
• 1 carrot, shredded
• 1 large mango, cut into matchsticks
• ½ cup (125 mL) cashews
• ½ cup (125 mL) full-fat coconut milk
• 2 Tbsp (30 mL) white wine vinegar
• 1 Tbsp (15 mL) lime zest
• 4 tsp (20 mL)brown sugar
• half lime, juiced
• 2 Tbsp (30 mL) toasted coconut