Laima originally shared this simple clean delicious lentil salad over at Women's Endurance Gear. It was so good I decided to share it here as well. This is a great treat anytime of the year, as the mango give a tropical lift -- availability of mangos is the only concern.
|Lentil Mango Salad on a bed of Kale|
Rinse and inspect
1 cup of dry lentils
Place lentils in saucepan and add
3 cups of water
one garlic clove
Cook to desired softness - (I usually cook lentils about 25 minutes). Towards end of cooking add salt to taste. Drain, discard garlic clove and set aside to cool.
Wash and chop some cilantro and some parsley. Finely dice onion. Dice one ripe mango. Combine lentils, onions, chopped herbs and diced mango.
one tablespoon of olive oil
juice of 1 lemon
1 tablespoon white balsamic vinegar
salt and pepper to taste.
Serve on a bed of massaged kale. Enjoy!
Recipe from Chef Pandita (modified slightly).
Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter