This high-protein lentil pasta salad is for the books! Super easy, yummy, easy to prepare, and healthy. Vegan food at its best! You'll love it, that's for sure!
100gchickpea & red lentil "couscous"from dm (unpaid ad)
1tbsprapeseed oil
1point of a knifesalt, ground pepper, paprika, ginger, coriander seeds
200g tofusmoked
3garlic clovesoptional
1tbsprapeseed oil
100gcherry tomatoes
100gbroccoli
2mediumcarrots
300gsalade.g. rocket salad, baby spinach mixed
100gchickpeas
1small bunchbasil leaves
Dressing
100gsoja yoghurtunsweetened
1tbsptahini
½lemonjuiced
1point of a knifesalt, ground pepper, paprika, ginger, coriander seeds
Instructions
For the lentil noodles, bring 2 litres of water to a boil in a pot, add a pinch of salt, let the noodles boil for 6-8 minutes, and then drain them carefully.
While you are preparing your lentil noodles, bring 120 ml of water with 1 tablespoon of rapeseed oil to a boil in a small pot for the chickpea & red lentil "couscous". When the water boils, take the pot off the cooker, add the couscous, season it with 1 pinch of salt, ground pepper, paprika, ginger, and coriander seeds, mix everything well and let it swell for 5 minutes, covered.
Heat 1 tbsp rapeseed oil in a pan, cut the tofu into 1 cm cubes, the garlic into thin slices, and fry everything for approx. 5 minutes. Season with salt and pepper.
Wash your lettuce, cut the tomatoes and broccoli into small pieces, and the carrots into thin slices. Put everything in a large salad bowl with the lentil noodles, couscous and chickpeas.
For the dressing, mix the soy yoghurt with the tahini, lemon juice and spices and pour it over your salad. Mix everything well, garnish with basil and as always: Enjoy to the fully fullest!