Lentil Salad with Mountain Lentils

Ingredients

• 150 g Mountain Lentils
• 1 Mango
• 400 g fresh sushi-grade salmon (or sashimi salmon)
• 1 onion
• 1 Organic lemon
• Salt
• Pepper
• 3 tbsp olive oil
• 1 handful coriander (5 g)

Instructions

1. 1.

   Rinse the mountain lentils and cook them in 2.5 times their volume of water for 20–25 minutes until al dente. Drain, let them sit to cool.

2. 2.

   Meanwhile peel the mango, remove the pit, and cut into ~1 cm cubes. Cut the salmon into similar cubes. Peel and dice the onion. Grate the lemon zest, halve it; slice one half thinly, grate the other half’s rind, and squeeze out the juice.

3. 3.

   Whisk the lemon juice with salt, pepper, and olive oil in a small bowl to make the dressing and taste. Combine the lentils with mango, salmon, and onion cubes and toss with the dressing.

4. 4.

   Wash, dry, and chop the coriander. Stir it and the lemon zest into the salad, mix well, season again if needed. Serve the salad in bowls topped with lemon slices.