If you're looking for a healthy but tasty recipe, then you've come to the right place! This simple but wholesome lentil salad will delight your senses while you get all the nutrients contained in these legumes that come from the Far East!
1 1/2 cups lentils, soaked in cold water for 30 minutes, drained
3 cups water, for the lentils
1/4 onions, for the lentils
1 clove garlic, for the lentils
1 tablespoon mustard, for the vinaigrette
2 tablespoons red wine vinegar, for the vinaigrette
2 tablespoons lime juice, seedless, for the vinaigrette
pinches salt, for the vinaigrette
pepper, for the vinaigrette
1/4 cups olive oil, for the vinaigrette
1 tablespoon ginger, grated
1/2 cups red onion, thinly sliced
1 cup cucumber, cut into cubes, seedless and peeled
1 cup cherry tomato, in halves
1/2 cups mango, cut into medium-sized cubes
1/2 cups cilantro, finely chopped
1/2 cups spearmint, finely chopped
Preparation
30 mins
20 mins
Low
For the lentils: In a large pot combine water, lentils, onion, and garlic. Place over medium-high heat and bring to a boil. Lower the heat once water starts simmering. Put on the lid and cook for about 20 minutes. Lentils must be cooked over low heat to prevent the skin from shedding. Strain and run cold water over the lentils to cool them. Reserve until ready to use.
For the vinaigrette: In a bowl, mix mustard, red wine vinegar, lime juice, salt, pepper, and olive oil. Incorporate with a whisker.
In a bowl, mix cooked lentils, ginger, red onion, cucumber, cherry tomato, mango, cilantro, peppermint, and vinaigrette. Incorporate and cool for at least 20 minutes. Serve cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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