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Mango-Lentil-Spinach Bowl

Finally! Spring is approaching, bringing back it’s lively colours and diverse flavours. This bowl is a great post-workout meal or a quickly prepared lunch for uni!

Season: Spring

Preparation time: 12 minutes

Cooking time: 0

Total: 12 minutes

Ingredients for 2 bowls:

  • 1 mango

  • 160 g cooked brown lentils

  • 150 g fresh spinach

  • 150 g cottage cheese

  • 6 tbsp olive oil

  • 3 tbsp Aceto Balsamico

  • 2 pinches of salt

  • Optional: roasted pecan nuts


  1. Cut and dice the mango into approx. 1 cm big cubes. (How to dice a mango)

  2. Wash the fresh spinach thoroughly. And next put the leaves into 2 separate bowls.

  3. Add the lentils, cottage cheese and mango cubes on top.

  4. As you move on to prepare the salad sauce, we recommend to mix the ingredients in a separate glass jar. This will help you to correct the sauce without risking to spoil the salad ;) (By the way: if you are preparing the salad to eat out of home, it’s super convenient to carry the salad sauce in a separate jar! It will keep your salad fresh)

  5. Give it a final touch with some roasted pecan nuts. Feel free to use any other nuts/ kernels.

Nutritional values per bowl:

560 kcal | 16 g protein | 21 g carbs of which 11 g sugar | 41 g fat | 5 g fiber

CO2 emissions: approx. 756 g

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