Lentil Salad
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.
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