Beluga Lentil Salad with Smoked Tofu and Beetroot

A hearty salad of beluga lentils, crispy pan-fried smoked tofu and earthy-sweet beetroot, tossed in a spicy mustard dressing. Filling and rich in protein, even for guests who otherwise expect meat.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Beluga lentils
• 1 Stück Bay leaf
• 200 g Smoked tofu
• 250 g Beetroot, pre-cooked
• 100 g Arugula
• 2 Stück Spring onions
• 30 g Walnuts
• 1 Stück Garlic clove
• 1 TL Dijon mustard
• 2 EL Apple cider vinegar
• 1 EL Soy sauce
• 1 TL Maple syrup
• 3 EL Olive oil
• Salt
• Pepper

Method

1. Bring the lentils to a boil with the bay leaf in plenty of water, then cook over medium heat for about 20 to 25 minutes until al dente. Drain and let drain well.
2. Toast the walnuts without fat in a pan briefly until golden brown, remove and chop coarsely.
3. Cut the smoked tofu into cubes and fry in 1 tbsp olive oil over medium heat until crispy all around. Season with salt and pepper.
4. For the dressing, whisk together the mustard, apple cider vinegar, soy sauce, maple syrup, 2 tbsp olive oil and the finely chopped garlic clove.
5. Cut the beetroot into cubes or wedges, slice the spring onions into fine rings, and wash the arugula and spin it dry.
6. Toss the still-warm lentils with the dressing, fold in the beetroot and spring onions, and season with salt and pepper to taste.
7. Divide the arugula between two plates, arrange the lentil salad on top, sprinkle with tofu and walnuts, and serve immediately.