John Myers
Ingredients for 4 servings:
- 300 g lentils of your choice
- 1 bell pepper(s)
- 1 mango(s), fresh or from the can
- 1 onion(s)
- ½ bunch parsley
- a few sprigs of oregano, fresh or dried
- 10 slices of jalapeño
- 1 tbsp honey
- 6 tbsp apple cider vinegar
- 10 tbsp olive oil
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 55 minutes
Cook the lentils according to the package instructions, then drain the water and reserve the lentils. In the meantime, peel the mango (or drain and reserve the juice from canned mangoes), remove the core, and dice it. Wash the bell peppers, remove the core, and also dice it. Peel and dice the onion and add it to a bowl with the mango and bell peppers. Place the jalapeños in a tall container with the honey and apple cider vinegar and puree. Then measure out the olive oil and, while the blender is running, pour it in to form a vinaigrette. If necessary, slowly pull the blender up and down 3-5 times to combine everything even better. Pour the vinaigrette over the bell pepper, mango, and onion mixture and let it sit. Add the cooked lentils and fold in. Chop the parsley and oregano and mix into the finished salad. Season well with pepper and (sea) salt. The salad tastes really good if you let it sit in the fridge for a few hours.
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