Ingredients for 4 people:
40 g small brown lentils
1 organic lime
2 tablespoons pomegranate or red wine vinegar
salt, chili flakes
1 pinch of sugar
2 tablespoons olive oil
1 mango
120 g red currants
250 g mozzarella
1 bunch rocket
Preparation:
1. Cook lentils according to package directions. Drain and drain well.
2. Rinse the lime and grate the zest, squeeze out the juice. Mix lime juice with
vinegar, salt, chili flakes, sugar, lime zest and olive oil to a marinade. Stir the marinade. Mix lentils with marinade and let marinade for about 30 minutes. Let marinate for about 30 minutes.
3. Peel the mango and cut flesh from fibrous core. Rinse currants and strip berries from stem with a fork. Cut mozzarella into slices. Rinse rocket, shake dry and clean.
4. Place the mango, rocket and mozzarella on plates and pour the lentil vinaigrette over them. Sprinkle currants on top.
Preparation time approx. 40 minutes + marinating time
Nutritional values per serving approx.:
Calories: 314
Joule: 1315
Protein: 15,7 g
Fat: 18,1 g
Carbohydrates: 20 g
(FoodCentrale by ddp images)
