Lunch · International
Tempeh and Lentil Salad
Warm salad of whole lentils and golden tempeh with a pulpy tomato-lemon cumin dressing.
- per serving
- 418 kcal
- Protein
- 30 g
- Total time
- 55 min
- Makes
- 1 serving
- High protein
- Vegan
- Vegetarian
Instructions
Rinse the 55 g of dried green or brown lentils and cook them in 500 ml of simmering water for 25 to 30 minutes. They should stay whole while being tender to the bite. Drain and let cool for 10 minutes.
While they cook, cut the 100 g of tempeh into 1.5 cm cubes. Brown them in 4 g of the 6 g of oil for 7 to 8 minutes over medium heat, turning them onto several sides.
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