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🍽️ Lentil Salad with Spring Vegetables and Crispy Tofu-Almond Topping

470 kcal · 30 min · 4 servings

Ingredients

• lentils, green 150 g
• salt pinch
• spring onions 3 pcs.
• almonds, whole 5 tbsp
• oil 4 tbsp
• green asparagus 1 bunch
• zucchini 1 pc.
• arugula 50 g
• tofu, plain 200 g
• pepper, black ground pinch
• balsamic vinegar, dark 2 tbsp
• olive oil 4 tbsp

Instructions

1. 1. Rinse the lentils thoroughly under cold water in a sieve.
2. 2. Place the lentils in a pot with about 300 milliliters of cold salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat and cook the lentils for about 25 minutes until tender but firm.
5. 5. Drain the lentils in a sieve and let them drain well.
6. 6. Wash the spring onions thoroughly.
7. 7. Remove the root ends of the spring onions.
8. 8. Cut the white and green parts of the spring onions separately into fine rings.
9. 9. Chop the almonds coarsely.
10. 10. Heat 1 tablespoon of oil in a pan over medium heat.
11. 11. Toast the chopped almonds together with the white parts of the spring onions for about 2 minutes until golden brown.
12. 12. Lightly salt the mixture.
13. 13. Place the toasted mixture on a plate.
14. 14. Wash the asparagus.
15. 15. Snap off the woody ends of the asparagus.
16. 16. Peel the lower third of the asparagus.
17. 17. Slice the asparagus into thin slices up to the tip.
18. 18. Wash the zucchini.
19. 19. Remove the ends of the zucchini.
20. 20. Dice the zucchini finely.
21. 21. Wash the arugula.
22. 22. Shake the arugula dry thoroughly.
23. 23. Pat the tofu dry.
24. 24. Cut the tofu into cubes.
25. 25. Clean the pan.
26. 26. Heat 2 tablespoons of oil in the pan over high heat.
27. 27. Sauté the asparagus and zucchini with a little salt for about 5 minutes.
28. 28. Add the green parts of the spring onions.
29. 29. Cook the green onion parts for about 1 minute.
30. 30. Season the vegetables with salt and pepper.
31. 31. Place the vegetables in a bowl.
32. 32. Wipe the pan again.
33. 33. Heat 1 tablespoon of oil in the pan over medium heat.
34. 34. Salt the tofu.
35. 35. Fry the tofu for about 4 minutes until golden brown on all sides.
36. 36. Mix the fried tofu with the almonds and the white spring onion parts.
37. 37. Combine the lentils, spring vegetables, and arugula in a bowl.
38. 38. Dress the salad with balsamic vinegar and olive oil.
39. 39. Season the salad with salt and pepper.
40. 40. Plate the lentil salad with spring vegetables.
41. 41. Sprinkle the tofu-almond crunch over the top.
42. 42. Serve the salad.

Nutrition per serving

• kcal: 470
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 34 g