Asia Lentil Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 7 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g belua lentils
- water for boiling
- 1 teaspoon sea salt
- 1 teaspoon coriander seeds
- 1 teaspoon cumin
- 1 piece (s) ginger, approx. 3 cm
- 2 cloves garlic)
- 1 small chilli pepper (s)
- 1 onion (s), red
- 50 ml water
- 5 tablespoon balsamic vinegar, vegan
- 6 tablespoon soy sauce, light
- 2 teaspoons coconut blossom syrup
- 3 tablespoon olive oil
Also: (for the tofu)
- 4 tablespoon soy sauce, light
- 1 tablespoon sesame oil
- 1 teaspoon curry paste, red
- 250 g tofu
- 2 tablespoon peanut oil
Print Recipe
Pin Recipe Instructions
- Prepare the marinade for the tofu. Mix the soy sauce, sesame oil and curry paste together. Cut the tofu into fine strips, place in a bowl and pour the marinade over them. Mix everything well and let rest for a few hours. Stirring occasionally.
- Rinse the lentils well and then cook them in salted water for about 45 minutes. Put in a colander and rinse with cold water. Drain.
- Crush the cumin and coriander seeds in a mortar. Peel and finely chop the ginger and garlic. Cut the chilli into fine strips. Peel and dice the onion.
- Put the ginger, garlic, chilli and onion together with cumin and coriander as well as water, balsamic vinegar and soy sauce in a saucepan and bring to the boil. Fold this marinade with the olive oil and coconut blossom syrup into the lentils.
- Heat the peanut oil in the pan and fry the tofu.
- Arrange the salad on a plate and pour the tofu over it.
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