Lentil salad with tofu and bean mayo
2 servings
40 minutes
Not a salad, but an ode to legumes: lentils and red beans in the salad, white beans in the dressing and neat tofu sticks side by side on the plate. If you want to add a significant dose of fiber, iron and dietary vegetarian protein to your diet along with beans, then here is a way to do it beautifully. The source of additional pleasures here are finely chopped tomatoes, Dijon mustard, sweet and sour Chinese sauce and balsamic cream, which are dressed in moderate doses to the salad to prevent excessive starchiness and monotony of the bean company. Recipe from the Food Embassy restaurant.
1
Boil the green beans until half-cooked, transfer to ice water, and cool.
- Green beans: 40 g
2
Boil both types of lentils separately for 10 minutes. Cool and rinse.
- Red lentils: 80 g
- Green lentils: 80 g
3
Make mayonnaise from beans by blending canned beans with vegetable oil, salt, sugar, Dijon mustard, and lemon juice.
- Canned beans: 100 g
- Vegetable oil: 25 ml
- Salt: 3 g
- Sugar: 15 g
- Dijon mustard: 8 ml
- Freshly squeezed lemon juice: 20 ml
4
Mix bean mayonnaise with sweet and sour sauce and avocado pulp until smooth.
- Sweet and sour sauce: 20 g
- Avocado pulp: 70 g
5
Cut the green beans in half lengthwise and the radish into thin slices.
- Green beans: 40 g
- Radish: 40 g
6
Mix green lentils with sauce and place them on plates using a ring.
- Green lentils: 80 g
7
Mix red beans with tomatoes and beans. Layer it through a ring on top of the green lentils.
- Red lentils: 80 g
- Concassé tomatoes: 50 g
- Canned beans: 100 g
8
Next to it, place the leftover green sauce on a plate, add pieces of tofu and slices of radish. Drizzle the tofu with balsamic cream and garnish with microgreens.
- Sweet and sour sauce: 20 g
- Tofu: 100 g
- Radish: 40 g
- Balsamic cream: 15 ml
- Micro salad: to taste