Lentil salad with rice and mango

This is a light, refreshing salad that can be served on its own or to accompany a heavier, grilled dish.

 Ingredients (serves 4)
- 1 cup lentils, picked and washed
- 1 cup long grain rice, picked and washed
- 1 mango, diced
- 4 radishes, sliced
- 2 green onions, sliced
- 1 teaspoon coriander
- 1/2 teaspoon cayenne
- sea salt, to taste
- 1 lime, juiced, or more, to taste
- 3 Tablespoons extra virgin olive oil
- 1-2 Tablespoons maple syrup/honey (optional)

Boil the lentils until tender (about 20 minutes, depending on their type and freshness), drain. Cover the rice with plenty of water, bring to the boil, reduce heat and simmer until tender, about 15 minutes. Drain and rinse with cold water, then allow to cool completely. In a large bowl, combine the rice with the lentils, radishes, green onion, mango and season with the salt, spices, lime juice and olive oil. Toss gently to combine, taste and adjust seasonings to your preference. If the mango is not too sweet you can add the maple syrup or honey. Enjoy!

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