{Vegan} Quick Mango Beluga Lentil Salad with Thai Dressing. Under 500 calories and inspired by Tastesheriff.

Midday half past two in Germany. For two hours now I have been beating my old taxes, sorting notes, printing invoices and looking for a very specific, particularly expensive taxi receipt that has disappeared without a trace. Or at least pretend. I think so, receipts have a life of their own and always do it with intent. They hate me. Mimimimi.

I need a break. Only a tiny ... 5 minutes ... Just over to Facebook ... a bit of distraction from the war of notes ... click. Kick click. Good gracious! Lentil and mango salad. The great Clara from Tastesheriff has posted her lunch. And I'm immediately blown away: lentils and mango - what a great combination. My stomach is growling. I need that too! The taxes have to wait, the Frollein needs immediate food. I'm sure the tax office understands that.

20 minutes later my super healthy, colorful, delicious lunch is on the table: Mango Beluga Lentil Salad with Thai Dressing. And best of all: A huge portion for satiety has just 430 calories and fits great with 20 to 20. The great thing about lenses is their endless durability. With me wait three or four lens types in their storage jars very patiently on their employment. Lentils bring a lot of vegetable protein and fiber ... so they fill you up for a long time. Beluga lenses are also particularly beautiful: black, small and shiny, they fit wonderfully to colorful ingredients.

Speaking of ingredients: I like it nice and colorful on the plate. Therefore, in my version of the mango Belugalinsen salad also allowed to play a red pepper and a handful of baby spinach. And since mango always goes very well with Thai flavors, there is a quick salad dressing with lime juice, maple syrup and sesame oil.

What do you say? Great Lentil Love?

Delicious ღ

Quick Mango Beluga Lentil Salad with Thai Dressing

Ingredients for 2 portions to eat:

150 g Beluga Lentils (or Puy Lentils)
1 Mango, rather firm and not too ripe
1 red pepper
4 spring onions, green & white
1 handful of baby spinach (there's a salad shelf)
3 limes, juice squeezed out
1 tablespoon maple syrup (or 1 teaspoon sugar)
1 Sesame oil
1 tsp Sriracha sauce (from the asiamarkt or sort supermarket)
salt & pepper

optional:
fri coconut coriander, chopped

How to go:

The lentils in a medium saucepan with 1 liter Put on water, salt and bring to a boil. Reduce the heat and cook the lentils for 20-25 minutes (see tip below). Drain into a sieve and drain.

In the meantime, peel the mango, cut the pulp from the core and then cut into small cubes. Clean the peppers and also dice them. Cut the spring onions into rings.

Mix a dressing with lime juice, maple syrup, sesame oil and sriracha and season with a strong pinch of salt and a little pepper.

The cooked lentils together with mango, Put the peppers, spring onions and spinach in a bowl. Cover with the dressing and mix well.

Serve in pretty bowls and sprinkle with cilantro to taste.

Foxy Tips:
The cooking time of the lenses may vary depending on their age or shelf life.Therefore, you should never mix lentils from different packs.

If you want to eat a portion of the mango lettuce salad the next day, mix only half of the salad with half the dressing and keep the Rest separately from each other. The salad tastes best when served with fresh dressing before eating.

Quick Mango Beluga Lentil Salad with Thai Dressing

Mel Midday half past twelve in Germany. For two hours I've been beating my taxes, sorting notes, printing bills and looking for a ... Salad | Vegetables > fast salad mango beluga lentils vegan slimming European Print
Portions: 2 Preparation time: cooking time:
Nutritional Facts 430 calories per serving 20 grams of fat

Ingredients

  • 150 g beluga lentils (or Puy-Lin sen)
  • 1 Mango, rather firm and not too ripe
  • 1 red pepper
  • 4 spring onions, green & white
  • 1 handful of baby spinach (available in a salad rack)
  • 3 limes, juice squeezed out
  • 1 tbsp maple syrup (or 1 tsp sugar)
  • 1 tbsp sesame oil
  • 1 tsp Sriracha sauce (from the asiamarkt or sort supermarket)
  • salt & pepper

Here's how

Put the lentils in a medium saucepan with 1 liter of water , salt and bring to a boil. Reduce the heat and cook the lentils for 20-25 minutes (see tip below). Drain into a sieve and drain.

In the meantime, peel the mango, cut the pulp from the core and then cut into small cubes. Clean the peppers and also dice them. Cut the spring onions into rings.

Mix a dressing with lime juice, maple syrup, sesame oil and sriracha and season with a strong pinch of salt and a little pepper.

The cooked lentils together with mango, Put the peppers, spring onions and spinach in a bowl.When the lenses are older, the cooking time is extended by a few minutes. Therefore, you should never mix lentils from different packs. If you want to eat a portion of the mango lettuce salad the next day, mix only half of the salad with half the dressing and keep the rest separately from each other. The salad tastes best when served with fresh dressing before eating.