Curried Mango & Lentils

30 minutes
4 servings
343 calories per serving
Vegan, gluten-free


  • 4 cups cooked lentils
  • 1 ½ cups of coconut milk from a can
  • 2 TBS of curry powder
  • 1 pinch of cumin powder
  • 3 garlic cloves
  • 1 TBS of coconut oil
  • 1 TBS organic cane sugar
  • Salt and pepper
  • 2 mangos
  • 1 cup of beets leaves chopped


  1. Heat up a sauce pan and melt the coconut oil. Add the garlic cloves and roast them for 1 minute.
  2. Incorporate into the sauce pan all the other ingredients except the mangos and beet leaves, let simmer for 5 minutes, stirring often.
  3. Chop the mango in cubes, and add them into the pan along with the beet leaves.
  4. Cook for 1 extra minute and serve.

Red, White & You

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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