Ingredients

• 1 cup Green lentils (du Puy)
• 3 cups Water
• 1 large Mango
• 0.5 medium Cucumber
• 0.5 medium Red bell pepper
• 0.25 small Red onion
• 0.25 cup Fresh cilantro
• 2 tablespoons Fresh mint
• 0.25 cup Shelled pistachios (optional)
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Honey (or maple syrup)
• 0.5 teaspoon Dijon mustard
• 1-2 teaspoons Berbere powder
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper

Instructions

1. 1

   Rinse lentils under cold water. Place them in a saucepan with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender but still firm. Drain and let cool completely.

2. 2

   While the lentils cool, prepare the vinaigrette. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, Berbere powder, minced garlic, salt, and black pepper until well combined.

3. 3

   In a large salad bowl, combine the cooled lentils, diced mango, cucumber, red bell pepper, and red onion.

4. 4

   Pour the vinaigrette over the salad and gently toss to coat all ingredients evenly.

5. 5

   Stir in the fresh cilantro and chopped mint. If desired, garnish with toasted crushed pistachios just before serving.

6. 6

   Serve chilled or at room temperature.