Lentil salad with mango and peppers

Ingredients for 4 servings:

• 200 g beluga lentils
• 1 bell pepper(s), red
• 2 spring onions
• 1 mango(s), fresh, ripe
• 2 garlic cloves
• 1 piece(s) fresh ginger, size according to taste
• 1 chili pepper(s), size according to spiciness and taste
• 1 orange(s), juice
• 2 tbsp fruit vinegar
• 1 tsp maple syrup or honey
• salt and pepper
• 4 tbsp oil, neutral
• 2 tbsp cashew nuts, unsalted

Instructions

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

with beluga lentils

Cook the lentils according to the package instructions, drain, and let cool. Remove the stems and seeds from the bell peppers and dice the rest. Trim, wash, and slice the spring onions. For the dressing, press the garlic cloves and ginger through a garlic press. Remove the white membranes and seeds from the chili pepper and dice very finely. Mix with orange juice, fruit vinegar, maple syrup, salt, and pepper, then whisk in the oil. Pour the dressing over the lentil and vegetable mixture and fold in. Let it sit for at least an hour. Peel the mango, remove the stone, and dice the flesh. Add to the salad and season to taste. Toast the cashews in a dry pan, coarsely chop if desired, and sprinkle over the salad before serving. The salad is also a good side dish for salmon or chicken fillet. Tip: Cook the lentils in low-salt vegetable broth for a more flavorful finish.