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Lentil Salad

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Lentil Salad

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Print Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 45 minutes
Course Appetizer, lunch, Summer Salad
Servings 4

Equipment

  • Mason jar / small bowl
  • Strainer
  • pot
  • cutting board

Ingredients
  

  • 1 cup Lentils
  • 1 Persian Cucumber
  • 1 Tomato
  • 1/2 Red Onion
  • 1 bunch Parsley
  • 1 Mango
  • 1½ liter Water

Vinaigrette

  • 2 tbsp Olive Oil
  • 2 tbsp Water
  • 2 tbsp Tahini
  • 1 clove Garlic
  • 1 Lemon
  • 2 tbsp Rice Vinegar
  • 1 tbsp Agave
  • 1 tbsp Salt
  • 1 tsp Pepper
  • ½ cup Panela Cheese optional

Instructions
 

  • Place the water on the stove and bring it to a boil. Once boiling, add the lentils and salt. Allow them to cook for approximately 10 to 15 minutes. Remove from heat, drain, and let them cool.
  • Meanwhile, finely chop the cucumber, tomato, onion, mango, and parsley.
  • Prepare the vinaigrette by combining all the specified ingredients, including finely chopped garlic.
  • In a mixing bowl or baking dish, combine the cooked lentils and the chopped vegetables. Pour the prepared vinaigrette over the mixture and gently stir to combine.
  • Garnish the dish with cheese before serving.
Keyword Lentils, Parsley, Tahini
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