Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g lentils, red
- 1 mango (s)
- 2 bell peppers, red and yellow
- 1 bunch spring onion (s)
- 1 red pepper
- 200 g oat cream cheese
- 0.5 ½ bunch coriander
- 1 teaspoon vegetable stock
- 2 tablespoon balsamic vinegar, white
- 1 teaspoon acacia honey
- 3 tablespoon olive oil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils in the vegetable stock according to the instructions. Then pour in a sieve, drain and let cool down completely.
- Clean and wash the spring onions and cut into fine rings. Peel and core the peppers and cut into fine cubes. Wash the coriander, pluck the leaves and chop. Drain the goat`s cream cheese and cut into thin slices. Peel and cut the mango and cut into fine cubes. Carefully mix the ingredients into the cooled lentils and season with salt and pepper.
- Wash, core and finely chop the peppers. Mix a vinaigrette from olive oil, vinegar, honey and salt. Mix the vinaigrette with the lentils and garnish with the fresh goat cheese and chopped coriander.
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