Lentil and mango salad with mint yogurt dip

Ingredients for 2 servings:

• 200 g lentils, red
• 200 ml vegetable stock
• 1 mango(s), ripe
• 1 small cucumber(s)
• 200 g cherry tomatoes
• 5 spring onions
• 1 bunch arugula
• 1 organic lime(s)
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp honey
• cumin
• salt and pepper
• 100 ml yogurt, 3.5% fat content
• 5 sprigs of mint
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Cook the red lentils in the vegetable stock according to the package instructions until al dente. Wash the lime, zest, and squeeze the juice; set both aside. Peel and deseed the mango, then cut into large cubes. Wash, peel, and roughly dice the cucumber. Wash the tomatoes, halve them, and remove the stems if necessary. Wash, trim, and finely slice the spring onions. Wash the arugula, spin dry, sort, and slightly tear. Wash the mint, spin dry, and finely chop the leaves. Mix the lime juice, olive oil, soy sauce, and honey to make a dressing. Drain the lentils, let them cool, and gently toss with the dressing and all the salad ingredients except the arugula. Season the salad with cumin, salt, and pepper and let it sit for at least an hour. Mix the yogurt with the mint, lime zest, and a tablespoon of honey to make a dip. Fold the arugula into the salad, arrange it on plates and spread the mint dip over it.