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🍽️ Lentil Bowl with Mango, Avocado and Peanut Dressing

533 kcal · 30 min · 4 servings

Ingredients

• brown lentils 300 g
• organic limes 1 pc
• avocado 2 pc
• mango 1 pc
• mint, fresh 20 g
• spring onions 1 bunch
• olive oil 5 tbsp
• peanut butter 15 g
• beet syrup 2 tsp
• light balsamic vinegar 2 tbsp
• salt pinch
• pepper, black ground pinch
• sugar pinch
• sesame, roasted 20 g

Instructions

1. 1. Rinse the lentils thoroughly under cold water in a sieve.
2. 2. Place the lentils in a pot and cover them with about 1 liter of water.
3. 3. Bring the water to a boil and reduce the heat to low.
4. 4. Cook the lentils for approx. 18 minutes until they are al dente.
5. 5. Cut the lime in half.
6. 6. Squeeze the lime juice out.
7. 7. Cut the avocados open and remove the pits.
8. 8. Carefully remove the avocado flesh from the skin using a spoon.
9. 9. Cut the avocado halves into approx. 1 cm thick strips.
10. 10. Drizzle the avocado strips with some lime juice.
11. 11. Peel the mango and cut the flesh off the stone.
12. 12. Dice the mango flesh.
13. 13. Wash the mint and shake it dry.
14. 14. Pluck the mint leaves from the stems.
15. 15. Cut the mint leaves into thin strips.
16. 16. Clean the spring onions and remove the roots.
17. 17. Slice the spring onions into thin rings.
18. 18. Heat a pan over medium heat.
19. 19. Add 2 tbsp of olive oil to the hot pan.
20. 20. Sweat the spring onions in the pan for approx. 3 minutes.
21. 21. Transfer the spring onions to a bowl.
22. 22. Drain the cooked lentils in a sieve.
23. 23. Let the lentils drain well.
24. 24. Add the lentils to the bowl with the spring onions.
25. 25. Add 2 tbsp of lime juice to a separate bowl.
26. 26. Add peanut butter to the lime juice mixture.
27. 27. Add beet syrup to the mixture.
28. 28. Add 3 tbsp of olive oil to the mixture.
29. 29. Add 2 tbsp of balsamic vinegar to the mixture.
30. 30. Mix all dressing ingredients well together.
31. 31. Season the dressing with salt, pepper, and sugar.
32. 32. Add the finished dressing to the lentils.
33. 33. Add the mango and avocado to the lentils.
34. 34. Mix all ingredients in the bowl well.
35. 35. Portion the lentil mixture into bowls.
36. 36. Sprinkle the bowls with roasted sesame seeds.

Nutrition per serving

• kcal: 533
• Protein: 18 g · Fett/Fat: 29 g · Carbs: 46 g