Colorful lentil salad with goat's cheese

Ingredients for 4 servings:

• 150 g lentils, red
• 1 mango(s)
• 2 bell peppers, red and yellow
• 1 bunch of spring onions
• 1 pepper, red
• 200 g goat’s cheese
• ½ bunch coriander
• 1 tsp vegetable stock powder
• 2 tbsp balsamic vinegar, white
• 1 tsp acacia honey
• 3 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

with mango and peppers

Cook the lentils in the vegetable broth according to the instructions. Drain in a sieve, then let cool completely. Clean and wash the spring onions and slice into fine rings. Peel and deseed the bell peppers and finely dice them. Wash the coriander, pick off the leaves and chop them. Drain the goat’s cheese and cut it into thin slices. Peel the mango, cut it into pieces and dice it finely. Carefully mix the ingredients into the cooled lentils and season with pepper and salt. Wash, deseed and very finely chop the bell peppers. Mix a vinaigrette from olive oil, vinegar, honey and salt. Mix the vinaigrette into the lentils and garnish with the goat’s cheese and chopped coriander.