Mango Turkey Skewers with Lentil Salad

For the lentil salad: Cook the green lentils in the vegetable broth for 40-45 minutes. Then add the red lentils and continue to cook for 10-15 minutes. They should be slightly al dente. Drain.

For the turkey mango skewers: Peel the mango. Cut the flesh from the core and cut into bite sized pieces. Cut the turkey meat into cubes and add salt and pepper. Alternately stick the mango pieces and turkey on skewers. Chill.

For the mayonnaise: Mix the yolks with the mustard. Starting with drops, stream the oil into the yolks, whisking continuously to form an emulsion. Once all the oil is in and the mixture is smooth and homogenous, season with salt, pepper, lime juice, and mix with the lentils.