Ingredients
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4 cups
cooked lentils
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2
mangoes
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3 tablespoons
red wine vinegar
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1 teaspoon
Dijon Mustard
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6 tablespoons
Olive oil
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1/4 cup
chopped parsley
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1/4 cup
chopped basil
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1/4 cup
thinly sliced shallots
Directions
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In a bowl, add red wine vinegar, Dijon, olive oil, salt, pepper and whisk to the point of an emulsion. Add parsley, basil and shallots mix as well, add the mangoes in cubes.Refrigerate sauce for forty minutes to an hour which will let all ingredients release their flavor. In a large bowl put four cups of cooked cold lentils and top with the cold mangoes sauce. Delicious fresh and healthy salad for those hot days.
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