Lentil Coconut Salad

For the Lentil Coconut Salad, bring the lentils to a boil with 1/2 liter of water in a saucepan. Stir and cook, covered, over low heat according to package directions for 10-20 minutes until al dente. Just before the end of cooking time, add 1/2 teaspoon salt. Remove the pot from the heat and let the lentils cool to lukewarm.

Meanwhile, wash and clean the spring onions and cut them diagonally into very fine rings. Halve the bell bell pepper, remove the white dividers and seeds, wash the halves and cut into very small cubes.

For the dressing, peel the ginger and grate finely. Mix the lime juice, ginger, 1/2 teaspoon salt and the sugar and whisk in the oil. Mix in the spring onions, peppers and lentils and leave everything covered for about 1 hour.

Meanwhile, toast the coconut chips in a pan without fat over low heat until golden brown. Set aside and let cool. Season the lentil salad with a little salt before serving, if desired. Finally, crumble and mix in the toasted coconut chips and serve the lentil and coconut salad.

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