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Lentil salad with mango on arugula

updated

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Ingredients for 2 servings:

  • 1 tsp mustard
  • 1 tsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ tsp cumin
  • salt and pepper
  • 120 g lentils
  • 1 mango(s), peeled and diced
  • 1 bell pepper(s), red, diced
  • 2 spring onions, cut into rings
  • 1 bunch arugula, washed

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a delicious side salad

Cook the lentils in water according to the package instructions, transfer them to a colander, and let them cool slightly. Meanwhile, blend a dressing from the mustard, vinegar, oil, and spices. Pour the dressing over the lukewarm lentils and mix. Fold in the mango, spring onions, and bell peppers. If desired, add a little salt to the salad and let it marinate for a while. Arrange the lentil salad on top of the arugula.

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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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Lentil salad with mango on arugula