Name: Healthy Lentil Salad
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 1/2 cups lentils, clean, soaked in cold water for 30 minutes, drained; 3 cups water, to cook the lentils; 1/4 onions, to cook the lentils; 1 clove garlic, to cook 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, in small strips; 1 cup cucumber, in cubes, seedless and peeled; 1 cup cherry tomato, in halves; 1/2 cups mango, in medium cubes; 1/2 cups cilantro, finely chopped; 1/2 cups spearmint, finely chopped

Preparation

30 mins

20 mins

Low

To cook the lentils, place them in a pot with water, add the onion and garlic, bring to medium-high heat, and once the water starts to bubble, lower the heat; cover and cook for at least 20 minutes. Remember that lentils should be cooked on low heat to prevent the skin from easily peeling off. Once the cooking time is up, drain and cool under cold running water. Set aside until use. For the vinaigrette, in a bowl mix the mustard with the red wine vinegar, lemon juice, salt, pepper, and olive oil; whisk together using a whisk.