100 g beluga lentils
the juice of half a lemon
8-10 cherry tomatoes, cleaned and cut into halves
3-4 sun dried tomatoes, soaked in filtered water for 10 minutes then drained and chopped
dried mint, to taste
fresh and cleaned mint, to taste
extra virgin olive oil, to taste
whole sea salt, to taste
half a large avocado, cleaned and cut into pieces or slices
Makes 2 servings.
Wash well the lentils and cook them in filtered, unsalted water until al dente. Drain the lentils, rinse them under cold, running water then drain them and transfer them into a salad bowl. Add the lemon juice and refrigerate until completely cold. Add the cherry tomatoes, sun dried tomatoes, mint, olive oil, salt and toss. Finish with the avocado and some extra mint leaves and serve.