in Recipes

AnGuLi – Salad

updated

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Ingredients for 4 servings:

  • ½ pineapple, fresh (approx. 300 g)
  • 1 small cucumber(s)
  • 200 g lentils, red
  • 7 tbsp sugar
  • 7 tbsp vinegar (red wine vinegar)
  • 2 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Light and tasty

Cook the lentils in 1/4 liter of salted water for 5 minutes, then drain. Bring the vinegar and sugar to a boil, add the lemon juice, mix well, and season with salt and pepper. Peel the pineapple and cut it into rings, then into fine pieces. Cut the cucumber, peeled, into thin sticks. Add the pineapple, cucumber, and lentils to the marinade, mix well, and refrigerate for at least one hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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