This dish is guaranteed to entertain your taste buds. It makes a great side salad or a perfect meatless lunch or dinner.
First published at www.transformationcookbook.com
Ingredients:
2 cups brown lentils, dried
1 mango, peeled and cubed
2 spring onions, finely sliced
1 garlic clove, finely chopped
1/2 cup coriander leaves, chopped
2 chillis, deseeded and finely chopped
cracked pepper
Dressing:
2 tbsp balsamic vinegar
2 tbsp flaxseed oil
Juice of 1 lemon
Step 1 – Wash/drain lentils and add to a saucepan with 3 cups of salted water. Bring to a boil then reduce heat and cook for approx 15-20 minutes, or until lentils are cooked but still firm. Drain water and rinse cooked lentils under cold water.
Step 2 – Transfer cooked lentils to a large salad bowl. Add mango, onions, garlic, coriander and chillis. Season with pepper and mix well.
Step 3 – In a small bowl whisk together the vinegar, oil and lemon juice. Drizzle over salad just before serving.
Tips:
• Be careful not to overcook the lentils. You don’t want mushy lentils!
• You could always substitute dried lentils with 4 cups of canned lentils. Wash and drain thoroughly before use.
