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Moroccan Curried Carrot, Mango and Lentil Salad


1 cup black beluga lentils, rinsed
1 tbsp olive oil
5-6 large carrots, peeled and sliced in 3/4 cm slices
1 large onion, diced
3 garlic cloves, minced or pressed
1.5 tbsp freshly grated ginger (25 g)
t tsp cinnamon
1 tsp garam masala (or ras el hanout)
1 ripe mango, coarse diced (1.5 cups)
small bunch of cilantro, chopped
1 tbsp fresh lemon juice (from 1/2 lemon)
1/4 cup pistachios, toasted and coarsely chopped



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