Crispy Red Lentil Salad

Ingredients

• 200 g red lentils (washed and drained)
• 0.5 tsp salt (for the cooking water)
• 1 tbsp oil (for roasting)
• 1 tsp spice mix (level, your choice (e.g., curry))
• 1 tbsp soy sauce (for the lentils)
• 20 pitted olives
• 1 red bell pepper (washed and chopped)
• 1 yellow bell pepper (washed and chopped)
• 250 g cherry tomatoes (washed and cut)
• 1 cucumber (washed and chopped)
• 0.5 bouquet parsley (fresh)
• 0.5 bouquet mint (fresh)
• 1.5 spring onion (chopped (1 to 2 stalks))
• 4 tbsp sesame paste (tahini)
• 0.5 lemon (the juice)
• 1 tbsp soy sauce (for the dressing)
• 1 tbsp apple cider vinegar
• 0.5 tsp turmeric
• 100 ml boiling water (for the sauce (adjust according to texture))

Steps

1. 1

   Wash the red lentils and drain them.

2. 2

   Place the lentils in a saucepan with 500 ml of boiling salted water.

3. 3

   Bring to a boil, then immediately turn off the heat. Cover and let sit for 7 to 10 minutes. The lentils should be cooked but still firm (they should hold their shape).

4. 4

   Drain the lentils carefully and place them on a baking sheet lined with parchment paper.

5. 5

   Add the oil, spice mix, and soy sauce directly onto the sheet. Mix to coat the lentils well.

6. 6

   Spread the lentils across the entire surface of the sheet in a flat, thin layer.

7. 7

   Bake for 30 minutes in a preheated oven at 180°C. Stir the lentils halfway through cooking to ensure uniform crispiness.

8. 8

   While the lentils are roasting, wash and chop the bell peppers, cherry tomatoes, cucumber, fresh herbs, and spring onion.

9. 9

   Prepare the sesame dressing: in a bowl, mix the sesame paste, lemon juice, soy sauce, apple cider vinegar, and turmeric.

10. 10

    Gradually add boiling water (start with 100 ml) while mixing until a smooth and creamy texture is achieved.

11. 11

    In a large salad bowl, combine the chopped vegetables, crispy roasted lentils, and sesame dressing.

12. 12

    Toss everything together and enjoy immediately to appreciate the crunch.

Notes

This salad can be prepared in advance for the next day's lunch. The lentils will lose some of their crispiness, but the salad will remain delicious. Be careful not to overcook the lentils in the water, otherwise they may burn or become too hard in the oven.

Nutrition per serving

• salad
• vegan
• gluten-free
• lunch
• dinner
• red lentils
• vegetarian
• healthy