Pomegranate kernels and mango add shade and taste to this black lentil salad. A small gentle meal excellent even out of the city.
Small meal For four folks
2 cans of black lentils of 240 g
2 small pink onions
5 tablespoons of olive oil
½ bunch of coriander
Preparation: approx. 25 minutes
Rating the circumference of the pomegranate without dividing the fruit in half, then immerse the fruit in a bowl stuffed with water and divide the pomegranate in two. Detach the grains from the peel beneath the water, as it’s simpler to free them from the cuticles that separate them. Get rid of the cuticles floating on the floor of the water, then throw the water away. Let the pomegranate seeds drain and set them apart.
Drain the lentils, rinse them and allow them to drain. Halve the onions and lower them into skinny wedges. Take away the seeds from the chilli and lower into strips. Grate a bit of zest of the limes and squeeze the juice. Combine all the things with the oil, then pour the dressing over the lentils and season with salt and pepper.
Peel the mango, take away the pulp from the stone and lower it into slices. Take away the coriander leaves from the stems and unfold them over the lentils together with the pomegranate seeds and mango. You may be interested to read the coffee roll cake recipe/ avocado and apple smoothie recipe/ croque monsieur and croque madame.
Serve with crackers or tortilla chips.