Beluga lentils with sweet potato coconut cream
150ml water with the beluga lentils in a small saucepan over medium heat until soft, about 20 minutes. Then drain and set aside or keep warm. In the meantime,...
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Colorful lentil salad with fried tofu cubes
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
687
Calories
59 g
Carbohydrates
44 g
Protein
28 g
Fat
Ingredients:
 | Cucumber (fresh) | ⅓ (125 g) |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 ¾ (75 g) |
 | Olive oil | 1 Teaspoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 4 Pinch(s) |
 | Chives (fresh) | 1 ½ Teaspoon |
 | Turmeric powder, turmeric | ½ Tablespoon |
 | Olives | 4 (20 g) |
 | Chili flakes | 1 Pinch(s) |
 | Smoked tofu, tofu (smoked) | 80 g |
 | Lentils (yellow, raw) | 100 g |
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Preparation:
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
Cutting board
Kitchen knife
Peeler
Pot
Stove
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