John Myers
Ingredients for 1 servings:
- 90 g beluga lentils
- 1 shot of balsamic vinegar
- 1 mango(s)
- 1 bunch of spring onions
- some cocktail tomatoes
- e.g. olive oil
- e.g. salt and pepper
- 100 g sheep’s cheese
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
simple, delicious, vegetarian
Cook the lentils as directed on the package, stirring occasionally. Towards the end, add a splash of balsamic vinegar to the cooking water. In the meantime, dice a mango, slice the spring onions into rings, halve the cherry tomatoes, and crumble the feta cheese. When the lentils are cooked, drain off any excess water and let cool slightly if necessary. Mix the lentils with the mango, spring onions, tomatoes, a little olive oil, salt, and pepper. Then sprinkle the feta cheese on top. This salad tastes delicious warm, but is also great for preparing for the next day. Then it can marinate for a while. I made it as a main course, but it would also be perfect for a salad buffet or as a side dish. You can certainly vary it with different spices.
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