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–+ servings

Black Lentil Salad

Print Recipe
Prep Time 30 minutes
Servings: 4 People
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 525
Ingredients Method Nutrition

Ingredients
  

For the salad
  • 3 Leeks small or 1 large one, thoroughly cleaned and sliced into thin rings
  • 5 cloves garlic minced
  • 4 tablespoons olive oil
  • 1 tablespoons dried herb mix
  • 1½ cups green peas frozen
  • 2 tablespoons dried onion flakes
  • 1½ cups broccoli blanched for 4 minutes
  • 1½ cups green beans blanched 6–7 minutes and cut into 4
  • 3 celery stalks finely chopped
  • 1 teaspoon salt
For the Crispy Tofu:
  • 300 g firm tofu grated on a coarse grater
  • 3 tablespoons olive oil
  • ½ teaspoon sumac
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or other umami-rich seasoning
For the Dressing:
  • 2 tablespoons garlic confit
  • 1 tablespoon preserved lemon
  • 1/4 cup fresh mint leaves
  • 1/4 cup olive oil

Method
 

  1. Cook the black lentils for 18–19 minutes until tender but still holding their shape. Drain and set aside.
  2. In a large pan, heat olive oil and sauté the leeks and garlic until fragrant.
  3. Add the herb mix, green peas, and onion flakes. Stir well.
  4. Meanwhile, blanch the broccoli (4 minutes) and green beans (6–7 minutes), drain, and set aside.
  5. Slice the green beans into quarters and break the broccoli into bite-sized florets.
  6. Lower the heat and add the lentils, broccoli, green beans, and chopped celery to the pan. Season with salt and stir gently.
  7. In a separate pan, fry the grated tofu in olive oil over high heat, seasoning with sumac and mushroom powder until crispy and golden.
  8. For the dressing: blend garlic confit, preserved lemon, mint, and olive oil into a smooth puree.
  9. Pour the dressing over the salad, toss gently, sprinkle the crispy tofu on top, and serve hot!

Nutrition

Calories: 525kcalCarbohydrates: 28gProtein: 13gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gSodium: 910mgPotassium: 524mgFiber: 8gSugar: 9gVitamin A: 2153IUVitamin C: 68mgCalcium: 200mgIron: 4mg

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