It’s lovely to make soup using red lentils from Turkey. Like one you could find at a Turkish restaurant, the soup has vibrant flavors and a wonderful, subtle heat. I prepare a big batch and eat it for lunch every day for a week with crusty bread and salad. If preferred, serve with extra mint and lemon wedges.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup blanched slivered almonds
- ¼ cup red wine vinegar
- 2 tablespoons maple flavored balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons dry mustard
- ¼ teaspoon chopped fresh tarragon
- salt and freshly ground black pepper to taste
- 1 bunch fresh spinach – rinsed, dried and torn into bite size pieces
- 2 mangos – peeled, seeded, and cubed
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
- In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
- In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.
Reviews
This was very good. Like others I didn’t have any maple balsamic so I used a bit of maple syrup. Also used dried tarragon instead of fresh, and added some arugula, sprouts etc.
It was fabulous! I used reg balsamic and added a little maplec syrup. Didn’t have any tarragon and used a dash of oregano. I added thinly sliced strawberries and cucumbers. I also topped it with a little feta. When I tried the dressing I was worried it would be overwhelming but it wasn’t… it was an amazing dish! I will make it again! Thank you for sharing!
Delicious salad! My husband couldn’t get enough. I didn’t have almonds, so I toasted some walnuts … excellent! And I used plain balsamic vin. Thank you!
As is, it’s good. However, I could have done without the dressing. It just didn’t seem to fit. I did get the idea of throwing mango and all kinds of nuts into my salad because of this recipe. Thanks.
I couldn’t find maple flavored balsamic vinegar, so I just used regular balsamic vinegar. This salad was incredible! I definitely plan on making it again in the future.
This salad was very good, great combination of flavors. I didn’t have maple flavored balsamic vinegar, so I used regular balsamic vinegar and added some real maple syrup.
Way too tart !!
heavenly when the mangos are just ripe. I also added sweet red pepper strips to this salad.
I made this a few times for different functions…it’s very delicious and it’s definitely a favourite for vegetarians. The only complaint that I would have is that mangoes always sink to the bottom so I have to tell people to scoop up to get some fruit. It’s the nature of the recipe so I guess it can’t really be changed. But once it’s served on the plate, it’s yummy!!!!
To make this recipe kid friendly…I added 1tbsp of brown sugar to the dressing and substituted the almond slivers with almond meal. I also used Creamy mild American mustard instead of dry. I added strawberrys. My 4 kids at every bite of this beautiful salad!!
This was pretty good. Instead of dry mustard, I used dijon. I also just used regular balsamic vinegar since I had never heard of maple flavored. I also used bagged spinach as a timesaver. Next time, I will add some strawberries.
definately a keeper. took to pot luck luncheon and was immediately asked for the recipe. works well with mandarin oranges too.