Lentil salad with avocado and mango slices


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Author

FOOBY Team


Nutritional Information

Contains 361 Kcal, 9g Protein, 30g Carbohydrates, 20g Fat


Ingredients

  • 5 dl water
  • 0.25 tsp salt
  • 150 g lentil soup
  • 1 tbsp honey mustard
  • 2 shallot, finely chopped
  • 4 tbsp herbal vinegar
  • 4 tbsp rapeseed oil
  • 1 red chilli, deseeded, finely chopped
  • salt and pepper to taste
  • 1 avocado half sliced, the rest cut into small cubes
  • 1 mango half sliced, the rest cut into small cubes

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  • Boil the water with the lentil stew, cover and cook over a low heat for approx. 30 mins., drain the remaining liquid, season with salt. To make the dressing, mix the mustard with all the other ingredients up to and including the chilli, season. Mix the diced avocado and mango with the warm lentils and 3/4 of the dressing, leave to infuse for approx. 15 mins. Spoon the lentil salad onto plates, fan the avocado and mango slices on top, drizzle over the remaining dressing.
  • That fits:

    Bacon and mushroom fougasse or pagnol bread.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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