Asian lentil salad

Ingredients for 3 servings:

• 150 g beluga lentils
• e.g. water for boiling
• 1 tsp sea salt
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 piece(s) ginger, approx. 3 cm
• 2 garlic cloves
• 1 small chili pepper(s)
• 1 onion(s), red
• 50 ml water
• 5 tbsp Aceto balsamico, vegan
• 6 tbsp soy sauce, light
• 2 tsp coconut blossom syrup
• 3 tbsp olive oil
• 4 tbsp soy sauce, light
• 1 tbsp sesame oil
• 1 tsp red curry paste
• 250g tofu
• 2 tbsp peanut oil

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 5 minutes

vegan

Prepare the marinade for the tofu. Mix together the soy sauce, sesame oil, and curry paste. Cut the tofu into thin strips, place them in a bowl, and pour the marinade over them. Mix everything well and let it rest for a few hours, stirring occasionally. Rinse the lentils thoroughly and then cook in salted water for about 45 minutes. Place them in a sieve and rinse with cold water. Drain. Crush the cumin and coriander seeds in a mortar and pestle. Peel and finely chop the ginger and garlic. Finely slice the chili. Peel and dice the onion. Place the ginger, garlic, chili, and onion in a saucepan along with the cumin and coriander, along with the water, balsamic vinegar, and soy sauce, and bring to a boil. Stir this marinade into the lentils along with the olive oil and coconut blossom syrup. Heat the peanut oil in a pan and fry the tofu. Arrange the salad on a plate and top with the tofu.