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Author Notes: To serve cold. —AniQuadros
Makes 4 servings
- 4 cups cooked lentils
- 2 mangoes
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon Mustard
- 6 tablespoons Olive oil
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1/4 cup thinly sliced shallots
- 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.
- This recipe was entered in the contest for Your Best Mangoes