Lentil salad with blueberries and nectarines

Lentil salad with blueberries and nectarines

Total: 25 min. | Active: 25 min.
vegetarian, vegan, lactose-free
Nutritional value / person: 395 kcal
, Fat: 22 g
, Carbohydrate: 34 g
, Protein: 21 g
A refreshing, colourful summer salad for lunch in the sun!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

250 g red lentils
salted water, boiling
300 g tofu, cut into cubes
4 nectarines, cut into pieces
400 g mushrooms, quartered
300 g blueberries
2 spring onions incl. green parts, finely chopped

Dressing

2 tbsp soy sauce
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp sesame oil
2 tbsp maple syrup
salt and pepper to taste
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How it's done

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Salad

Cook the lentils in boiling salted water for approx. 8 mins., drain, rinse with cold water. In a bowl, mix the lentils with the tofu, nectarines, mushrooms, blueberries and spring onions.

Dressing

Combine the soy sauce, lemon juice, oils and maple syrup, season, add to the salad, mix.

How-tos

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