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Place cooked lentils in a medium size bowl.
Heat ¼ cup olive oil and sauté onion until cooked but not golden. Add garlic and red pepper and cook 4 minutes more. Add parsley and cilantro and mix. Cool.
Combine onion and pepper mixture with lentils. Add bananas and mix.
Combine vinegar with salt, pepper and mustard. While whisking add remaining olive oil. Season with salt and pepper.
Pour the necessary amount of vinaigrette to the lentil mixture. Mix thoroughly. Correct seasoning. Let stand for an hour.
Serve in a salad bowl.
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