in Recipes

Thyme lentils with radicchio and arugula

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Ingredients for 4 servings:

  • 200 g smoked tofu
  • 250 g lentils (mountain lentils)
  • 150 g radicchio, cut into strips
  • 200 g arugula, cut into strips
  • 1 sprig(s) Thyme, fresh, chopped
  • 100 ml vinegar (white wine vinegar)
  • 4 tbsp oil (rapeseed oil)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the lentils in cold water and simmer without salt for about 30 minutes (cooking time depends on the variety; please refer to the package instructions). Then drain. Mix the salt and white wine vinegar and add the sliced ​​radicchio and arugula. Stir the still-warm lentils and chopped thyme into the salad. Meanwhile, heat 4 tablespoons of rapeseed oil in a pan and add the diced smoked tofu. Fry the tofu until crispy, turning several times. Mix the entire contents of the pan with the salad and let it stand for about 30 minutes before serving. Season to taste before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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