Rinse and drain the lentils. Transfer them to a large pot, and submerge them in water (~5 cups).
2 cups uncooked brown lentils
Bring the liquid to a boil. Reduce the heat to medium, and cook for 20-25 minutes or until the lentils are tender.
Drain, and set aside to cool.
In a large bowl, add the cooked lentils, veggies, mango, and parsley. Gently mix to combine.
1 yellow bell pepper, 1 red bell pepper, 1 jalapeño, 1 large mango, 2 medium tomatoes, 1/2 red onion, 1 English cucumber, 2 medium avocados, 1/2 cup cilantro, 1/2 cup Italian parsley
In a mason jar or dressing jar, add all the dressing ingredients (oil, tahini, honey, lemon juice, cumin, oregano, salt, pepper). Mix until smooth.
1/3 cup olive oil, 1/4 cup tahini, 1 Tablespoon honey, Juice of 1 lemon, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon ground black pepper, 1 1/2 teaspoon salt or to taste
Pour the dressing over the salad ingredients, and toss to combine.
This salad is best enjoyed right away but can be stored in an airtight container in the fridge for up to 3 days.