Lentil, Mango, and Pea Salad
I adapted this salad from Adeena Sussman's cookbook "Zariv" by substituting some ingredients. This lentil, mango, and pea salad is greater than the sum of its parts and is quite tasty--a very refreshing dish during these hot summer days. Make sure to use black beluga lentils, which stay firm even after being cooked.
I am in the United States and so it is hard to find ripe mangos. But you can ripen them more quickly by putting an unripe mango in a brown paper bag with a banana or apple, for a couple of days. A ripe mango should give slightly when you squeeze it.
1.25 cups black beluga lentils, rinsed
12 oz green peas
6 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon harissa
1 teaspoon salt
1/4 teaspoon black pepper
1 ripe mango, cut into small cubes
1 red bell pepper, diced
1/2 cup diced onion
1 cup mint leaves, thinly sliced
Fill a pot halfway with generously salted water and bring to a boil over high heat. Add the lentils and cook until al dente, about 15 minutes.
Add the peas, return the pot to a boil, and cook for 1-2 minutes until they are tender. Drain and rinse the lentils and peas, and let cool for 5 minutes.
In a bowl, whisk together the lemon juice, olive oil, honey, mustard, harissa, salt, and pepper until everything is well combined. Add the lentils, peas, mango, bell pepper, onion, and mint and stir so the salad is coated with the dressing. Enjoy!
