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Savory breakfast bowl mango cucumber raita with lentils

Savory Yogurt Bowl - Mango and Cucumber Raita with Lentils

Course Breakfast
Servings 1


  • ½ cup yogurt I used Siggi’s
  • ½ cup finely chopped cucumber
  • 1 tablespoon cilantro
  • ¼ teaspoon cumin
  • ¼ teaspoon sea salt
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup cooked lentils
  • 3 tablespoons diced mango
  • 1 tablespoon pine nuts
  • 1 teaspoon chia seeds
  • Drizzle of olive oil


  • In a bowl, mix all the ingredients up to the lemon juice. Season with salt and pepper, to taste. Transfer to another bowl (or you can use the same bowl) and add in the rest of the ingredients.
  • If storing in a mason jar, place the lentils at the bottom. Add the yogurt mixture on top followed by the mango, pine nuts, and a drizzle of olive oil.