Buddha Bowl with almond tomato dressing

Ingredients for 2 servings:

• 120 g beluga lentils or Puy lentils
• 2 tsp red wine vinegar
• 2 stalk(s) Celery
• 8 cherry tomatoes
• 3 tbsp almond flakes or hazelnut flakes
• 1 bunch arugula
• 250 g mushrooms, brown
• ½ garlic clove(s)
• 2 sprigs rosemary
• Oil for frying
• 4 tomatoes, dried in oil
• ½ garlic clove(s)
• 3 tbsp almond butter, 100%
• 1 tbsp nutritional yeast
• 0.33 tsp thyme, dried
• n. B. Sea salt and pepper, black
• n. B. Water, cold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 27 minutes; Total time approx. 1 hour 7 minutes

for all meta types

Heat about 500 ml of water in a saucepan and cook the lentils, covered, over medium heat for about 25 minutes. They should still have a bite and only need to be salted towards the end of the cooking time. Meanwhile, for the dressing, drain the tomatoes and roughly chop them. Peel and roughly chop the garlic. Add the almond butter, nutritional yeast, and thyme and top up with water until all ingredients plus the water make up to 250 ml. Then puree finely. Season with salt and pepper. If necessary, stir in a little more water to create a thick sauce. Clean the celery (set aside a few leaves), wash, and dry. Halve the stalks lengthwise and cut into small pieces. Roughly chop the green leaves. Wash and halve the tomatoes. Roast the hazelnut or almond leaves in a pan without fat until fragrant and let cool. Wash and dry the arugula, removing any coarse stems. Clean the mushrooms and halve or quarter them, depending on their size. Peel and slice the garlic. Finely chop the rosemary needles. Heat the oil in a non-stick pan and fry the mushrooms and garlic over high heat until browned. Stir in the salt and pepper, then the rosemary and fry for another 1-2 minutes over low heat. Drain the lentils in a sieve. Immediately toss with the red wine vinegar and divide between bowls. Top with the fried mushrooms (remove the garlic if desired), celery, tomatoes, and arugula. Drizzle everything with the almond butter and tomato dressing and sprinkle with the green leaves (from the celery) and hazelnut or almond flakes.