starters from North America
translated by Spanish with
Vegan version of ceviche, also works as a salad to complement a strong dish based on meat.
Wash the lentils and soak overnight. Rinse and cook until tender about 20 min. Drain and let cool.
Chop the onion, peppers and cilantro in small cubes.
In a bowl, mix the lemon juice with the oil, salt and pepper.
Add cold lentils and vegetables to the bowl. Mix and let stand for 30 min in refrigerator.
Serve with toast or even as a salad on your main course.