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Lentil salad with chicken and curry yogurt

The recipe gives you a good and filling lentil salad. The salad fits just as well as your own meal or as a dish on the buffet table. The salad made from red lentils is mixed with salad peas, coriander, and green onions as well as fresh sweet mango pieces. For this, fried chicken in strips and a yogurt sauce with curry are served. Disappointingly good!

Ingredients: 4 portions

Lentil salad

1 l water

2 tsp salt

3 dl uncooked red lentils

1 lemon (grated peel and juice)

2 tablespoons olive oil

500 g shredded chicken tenderloin

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 tablespoons neutral rapeseed oil

150 g salad peas

1 pot of coriander

1/2 packet of green onions (125 g)

250 g frozen mango

Curry yogurt

2 dl Turkish or Greek yogurt

2 tsp Curry

1/2 tsp honey

2 krm salt

Do this

Lentil salad: Tina mangon.

Boil water and salt in a saucepan for the lentils.

Curry yoghurt: Mix the ingredients for the curry yoghurt.

Lentil salad: Rinse the lentils in cold water in a strainer. Put them in an oblong shape. Pour on the boiling water, put on a lid, or cover with plastic wrap. Let the lenses swell for about 20 minutes.

Peel a squash, grate it and squeeze the juice. Pour off the lentils and mix them with lemon peel, lemon juice, and olive oil.

Mix chicken with salt, black pepper, and rapeseed oil. Fry it on high heat in a frying pan for about 4-5 minutes.

Divide the lettuce peas and coarsely chop the coriander. Groom and cut the green onions finely. Mix salad peas, coriander, mango, and green onions with the lentils.

Serve the lentil salad with chicken and yogurt.

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