Kohlrabi Salad with Lentils

Ingredients

• 200 g red lentils
• 2 Kohlrabi (with greens)
• 2 yellow bell peppers
• 3 young carrots
• 1 Red Onion
• 0.5 small mango (150 g)
• 2 tbsp Apple cider vinegar
• 1 tbsp Lemon Juice
• 2 tbsp Orange juice
• Salt
• Pepper
• Cayenne pepper
• 4 tbsp sesame oil

Instructions

1. 1.

   Cook lentils in twice the amount of boiling water for 10 minutes over low heat. Drain and let sit.

2. 2.

   Meanwhile, pluck kohlrabi leaves, wash, drain, and chop finely; peel the kohlrabi, cut into thin sticks.

3. 3.

   Halve bell peppers, remove seeds, wash, and slice lengthwise into fine strips. Peel carrots, wash, and cut into 6–7 cm long fine strips.

4. 4.

   Peel onion and dice finely. Peel mango, remove flesh from pit, and roughly cube.

5. 5.

   In a bowl whisk vinegar with lemon and orange juice, salt, pepper, and a pinch of cayenne. Add mango cubes and oil, then mix well.

6. 6.

   Combine lentils with remaining salad ingredients, arrange on plates, drizzle with dressing, lightly sprinkle pepper, and garnish with kohlrabi leaves.