Beluga lentil salad with tofu, celery and apple

Ingredients for 4 servings:

• 400g tofu
• 200 g beluga lentils
• 1 apple
• 1 orange(s)
• 1 handful of parsley
• 2 stalk(s) Celery
• 2 tbsp apple cider vinegar
• 2 tbsp sesame oil
• salt and pepper
• possibly maple syrup approx. 1 – 2 tsp

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

vegan

Wash the lentils and add them to a pot of boiling water. Cover and simmer over low heat for about 25 minutes. Dice the tofu into bite-sized pieces. For the dressing, wash the orange in hot water, rub it dry, peel it, and squeeze out the juice. Mix both with the vinegar, oil, syrup (if desired), salt, and pepper. Stir in the drained lentils and tofu and let stand for 45 minutes. Meanwhile, wash and roughly chop the parsley. Wash the apple, quarter it, remove the core, and cut the quarters into thin wedges. Trim and slice the celery. Mix it with the parsley and apple into the salad, season to taste, and serve. Personally, I like the salad best with chili, but I’m not so keen on the syrup. But everyone has to try it for themselves.