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Colorful lentil salad with fried tofu cubes

Colorful lentil salad with fried tofu cubes

Preparation time:
20 min
Difficulty level:

Nutritional values:

59 g
44 g
28 g


Cucumber (fresh)Cucumber (fresh)⅓ (125 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ¾ (75 g)
Olive oilOlive oil 1 Teaspoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 4 Pinch(s)
Chives (fresh)Chives (fresh) 1 ½ Teaspoon
Turmeric powder, turmericTurmeric powder, turmeric ½ Tablespoon
OlivesOlives4 (20 g)
Chili flakesChili flakes 1 Pinch(s)
Smoked tofu, tofu (smoked)Smoked tofu, tofu (smoked) 80 g
Lentils (yellow, raw)Lentils (yellow, raw) 100 g


Step 1:
Bring approximately 250 ml of salted water to a boil in a large pot. Then add the lentils and cook over medium heat until soft in about 8-10 min. Then drain, pour into a small bowl and carefully fold in the turmeric powder and the chili flakes. Set aside and allow to cool.
Step 2:
In the meantime, wash and halve the cherry tomatoes and olives. Wash the cucumber, peel if necessary according to taste and cut into fine cubes. Finely wash and finely chop the chives. Then dice the tofu and fry it in a coated pan without fat - if necessary season with salt and pepper to taste. Set aside.
Step 3:
Now carefully fold the cherry tomatoes, olives, cucumber cubes and the chive rolls into the yellow lentils and season everything with pepper to taste. Top with the fried tofu cubes and only at the end add the olive oil and mix in. Arrange and enjoy.

Macronutrient distribution:

The recipe Colorful lentil salad with fried tofu cubes is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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