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Rea´s Food Stories

Rea loves food and people.

Lentil salad with tofu and carrot

Nicolaas Heyning

serves 4

250gr Beluga lentils, cooked
3 carots, grated
3 big radish, cubes
1/4 cucumber, cubes
sellery, sliced
250gr tofu, marinated and fried
rosted sesam, sunflower and pumpins seeds
2 EL coconut oil 

Dressing
Soja sauce
Sesam Oil
Rice Vinegre or Balsamico Vinegre

Marinted tofu
Soja sauce
Sesam Oil
2 cloves of garlic, pressed
1 little piece (2-3cm) fresh ginger, minced
Mix it with the tofu cubes, all tofu should be coverd and keep it 1-2h in the fridge, then fry it in the coconut oil till cryspy. 

Preparation
Marinate the tofu first, then cook the lentils. Once cooked and the tofu is marinated you mix all the ingredients together and you get a really nice and tasty salad. 
I like to make this salad with the beluga lentils because they stay so nice intact, but in case you can not get them, try it with green lentils. You can actually add all kind of vegetables to this salad or leave the tofu away or replace it by avocado. I use what we have and at the end its always very tasty.