{"id":367,"date":"2025-04-27T10:08:19","date_gmt":"2025-04-27T10:08:19","guid":{"rendered":"https:\/\/www.tals-cooking.com\/en\/?p=367"},"modified":"2025-04-27T10:08:21","modified_gmt":"2025-04-27T10:08:21","slug":"black-lentil-salad","status":"publish","type":"post","link":"https:\/\/www.tals-cooking.com\/en\/black-lentil-salad\/","title":{"rendered":"Black Lentil Salad for a Lunch I Didn\u2019t Plan to Make"},"content":{"rendered":"\n

The truth is, I had zero plans<\/strong> 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.<\/p>\n\n\n\n

The fridge wasn\u2019t offering much: half a bag of broccoli florets leftover from the day before (I made an incredible curry fish \u2014 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.<\/p>\n\n\n\n

\"Black
Black Lentil Salad<\/figcaption><\/figure>\n\n\n\n

Black Lentil Salad<\/h2>\n\n\n\n

Like a puzzle slowly coming together, the idea of the dish took shape.
I stepped out into the winter garden \u2014 almost at its end \u2014 and picked the last three leeks, one head of garlic, and a few stalks of celery.<\/p>\n\n\n\n

And what truly turned this dish into a celebration?<\/strong>
A dreamy dressing made with garlic confit, preserved lemons, and fresh mint \u2014 bright, deep, and full of character, wrapping every bite with addictive flavor.<\/p>\n\n\n\n

I headed back inside and got to work!<\/p>\n\n\n\n\n\n\n\n

Black Lentil Salad with Green Veggies and Crispy Tofu<\/h2>\n\n\n\n

First things first: take one cup of black lentils<\/strong> 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

While the veggies are blanching, start prepping the rest of the ingredients for assembling this gorgeous black lentil salad.<\/p>\n\n\n\n

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Let the Magic Begin<\/h2>\n\n\n\n

Slice the leeks into thin rings \u2014 you\u2019ll need about 1.5 cups.
Heat a large pan with 4 tablespoons of olive oil<\/strong>, add the leeks and 4 minced garlic cloves<\/strong>, and saut\u00e9 until fragrant.
Once the leeks start to soften, stir in a heaping tablespoon of dried herb mix<\/strong>.
After another minute or two, add 1.5 cups of frozen green peas<\/strong> straight from the freezer. Stir until the peas thaw, and then lower the heat to minimum.<\/p>\n\n\n\n

\"Black
Black Lentil Salad<\/figcaption><\/figure>\n\n\n\n

Now, add the cooked lentils into the pan.<\/p>\n\n\n\n

Finely chop 3 celery stalks<\/strong> and add them to the pan.<\/p>\n\n\n\n

Break the broccoli into bite-sized pieces and slice the green beans into quarters. Add them both to the pan as well.<\/p>\n\n\n\n

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Crispy Tofu<\/h2>\n\n\n\n

For the crispy tofu:
Take a block of tofu, pat it dry thoroughly<\/strong>, and grate it on a coarse grater<\/strong>.<\/p>\n\n\n\n

Heat 3 tablespoons of olive oil<\/strong> in a separate pan, add the shredded tofu, and season it.
This time, I used a bit of sumac and some “Mushroom Celebration” seasoning \u2014 a total umami bomb.<\/p>\n\n\n\n

Saut\u00e9 the tofu, stirring constantly, until it becomes crispy and golden. It\u2019ll take about 10 minutes.<\/p>\n\n\n\n

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The Perfect Dressing \u2013 Garlic Confit, Preserved Lemon, and Mint<\/h2>\n\n\n\n

This is one of my absolute favorite dressings, originally made for green bean salads \u2014 it\u2019s super easy and insanely delicious.
The only catch:<\/strong> you need to have garlic confit on hand \u2014 and trust me, you\u2019ll want to. It\u2019s a magical pantry staple that lifts so many dishes!<\/p>\n\n\n\n

\"garlic
garlic confit<\/figcaption><\/figure>\n\n\n\n

Same goes for preserved lemons: make a few jars during the season and you\u2019ll have a flavor booster ready for so many meals.<\/p>\n\n\n\n

\"preserved
preserved lemons<\/figcaption><\/figure>\n\n\n\n

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

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Serving the Black Lentil Salad<\/h1>\n\n\n\n

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.<\/p>\n\n\n

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Black Lentil Salad<\/h2>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> People<\/span><\/span><\/div><\/div>
Course: <\/span>Appetizer, Salad<\/span><\/div><\/div>
Cuisine: <\/span>Mediterranean<\/span><\/div><\/div>
Calories: <\/span>525<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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