The truth is, I had zero plans for lunch.
I had about an hour between meetings, during which I needed not only to cook but actually eat too. So I (mentally) set a timer and opened the fridge to see what I could whip up for a nourishing lunch.

The fridge wasn’t offering much: half a bag of broccoli florets leftover from the day before (I made an incredible curry fish — hopefully coming to the blog soon once I shoot it!), and a bag of green beans I bought earlier that week. On the top shelf, a lonely block of tofu was waiting patiently. Slowly, a picture started forming in my mind.

Black Lentil Salad

Like a puzzle slowly coming together, the idea of the dish took shape.
I stepped out into the winter garden — almost at its end — and picked the last three leeks, one head of garlic, and a few stalks of celery.

And what truly turned this dish into a celebration?
A dreamy dressing made with garlic confit, preserved lemons, and fresh mint — bright, deep, and full of character, wrapping every bite with addictive flavor.

I headed back inside and got to work!

Black Lentil Salad with Green Veggies and Crispy Tofu

First things first: take one cup of black lentils and cook them in a large pot of water for about 18 minutes, until tender but still slightly firm. Drain and rinse under cold water.

Blanch the broccoli florets for about 4 minutes until tender but still vibrant and slightly crisp. Using the same water, blanch the green beans for another 6 minutes.

While the veggies are blanching, start prepping the rest of the ingredients for assembling this gorgeous black lentil salad.

Let the Magic Begin

Slice the leeks into thin rings — you’ll need about 1.5 cups.
Heat a large pan with 4 tablespoons of olive oil, add the leeks and 4 minced garlic cloves, and sauté until fragrant.
Once the leeks start to soften, stir in a heaping tablespoon of dried herb mix.
After another minute or two, add 1.5 cups of frozen green peas straight from the freezer. Stir until the peas thaw, and then lower the heat to minimum.

Now, add the cooked lentils into the pan.

Finely chop 3 celery stalks and add them to the pan.

Break the broccoli into bite-sized pieces and slice the green beans into quarters. Add them both to the pan as well.

Crispy Tofu

For the crispy tofu:
Take a block of tofu, pat it dry thoroughly, and grate it on a coarse grater.

Heat 3 tablespoons of olive oil in a separate pan, add the shredded tofu, and season it.
This time, I used a bit of sumac and some “Mushroom Celebration” seasoning — a total umami bomb.

Sauté the tofu, stirring constantly, until it becomes crispy and golden. It’ll take about 10 minutes.

The Perfect Dressing – Garlic Confit, Preserved Lemon, and Mint

This is one of my absolute favorite dressings, originally made for green bean salads — it’s super easy and insanely delicious.
The only catch: you need to have garlic confit on hand — and trust me, you’ll want to. It’s a magical pantry staple that lifts so many dishes!

Same goes for preserved lemons: make a few jars during the season and you’ll have a flavor booster ready for so many meals.

For the dressing:
Place 2 tablespoons of garlic confit, 1 heaping tablespoon of preserved lemon, 1/4 cup fresh mint leaves, and 1/4 cup olive oil into a food processor.
Blend into a smooth puree.

Serving the Black Lentil Salad

Pour the dressing over the warm salad, toss everything gently to coat, and taste for seasoning.
Adjust salt if needed.
Top with the crispy tofu and serve warm.