The vegan beluga lentil looks fancy, but is really super easy to make. It's perfect for a (vegan) feast with friends or family.
Course salad, sides
Prep Time 30minutes
Total Time 30minutes
Servings 4
Ingredients
For the lentils:
250gbeluga lentils
1garlic clovecrushed
1pinchsalt
For the mago sauce:
100gtahini
30gambahot mango pickle
10glemon juice
80gwater
1tspturmeric powder
1/4tbsp cumin powder
For the salad:
3-4small cucumbershalved and sliced 10-12 cherry tomatoes, quartered
2-3green chiliesoptional
3sprigs of mintsliced
2handfulparsleychopped
1/4tspcumin powder
juice of 1 lemonminus 10 g... olive oil
salt
Instructions
First, place the lentils and garlic in a pot and cover with a lot of cold water. Bring to a boil, then reduce heat to minimum. After 18 minutes, add salt, let cook for 2 more minutes, then strain. Discard the garlic.
Make the mango sauce by pureeing all of the ingredients till you reach a smooth thick consistency.
Mix the salad together.
When the lentils have chilled slightly, mix with the sauce, then top with the salad.