Ingredients
- 200 g black lentils (Beluga)
- 500 ml water
- 1 ts salt
- 200 g spring onion
- 1 red bell pepper
- 1/2 mango
- 3 stalks peppermint
- 3 tbs olive oil
- 3 tbs lime juice
- 2 tbs date syrup
- 1 ts Pul Biber
- salt, pepper
- 200 g feta
Preparation
1. Mix the lentils with the water and salt in the pot.
2. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 3 minutes in the soft area.
3. Then place the pot in the separate inverted lid and allow it to depressurize by itself.
4. Remove the Secuquick, drain the lentils in a sieve and rinse with cold water, then leave to cool.
5. Clean spring onions and bell pepper, peel the mango and remove the stone. Cut everything into thin bite-sized slices.
6. Finely chop the peppermint leaves. Mix together all the ingredients from the olive oil up to and including the Pul Biber and season with salt and pepper to taste.
7. Mix the lentils and all the prepared ingredients with the marinade. Cut the feta into small cubes and arrange on top of the salad to serve.
This recipe has been tested and approved by AMC.
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