ENSALADA DE LENTEJAS🥗😋 CAVIAR. Un plato sano y fácil

The heat makes us crave fresh and light dishes. This caviar lentil salad ticks all the boxes for being ideal in summer. INGREDIENTS: 300g caviar lentils Garlic Lettuce A small cup of basmati rice Diced tomato Cucumber Avocado Onion Red bell pepper Mango Salt Oil Vinegar PREPARATION: Put the lentils in a saucepan with plenty of cold water and a drizzle of oil. Add salt halfway through cooking. After 20 minutes, they will be cooked, so remove them and drain them, rinsing them with cold water. Drain very well. In a saucepan, add a little oil and brown some garlic cloves. Remove them and add the rice. Add twice the amount of water and salt, and simmer for 11 minutes over low heat with the pot covered and the heat on the lowest setting. Once cooked, rinse with cold water. In a bowl, combine the cooked lentils, rice, and the remaining ingredients. Dice the tomato and add it along with the diced red bell pepper and cucumber. Dice the spring onion and blanch it for a few seconds in boiling water. Drain it and add it to the salad once it has cooled. Wash the lettuce leaves thoroughly and tear them into pieces. Add them to the salad. Cut the avocado in half and scoop out the flesh with a spoon. Dice it and place it in a container with lemon juice to prevent browning. Add it to the bowl with the lentils along with the lemon juice. Season with salt, vinegar, and olive oil, and gently toss to avoid breaking the lentils. Refrigerate to chill. Finally, peel the mango and dice it, placing it on top of the salad for garnish.