Lentil salad with basil tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
200g brown lentils (cooked and cooled down)1 red pepper, de-seeded and chopped1 pack of Taifun basil tofu, chopped50 roasted sunflower seeds3 Tbsp lemon juice2 Tbsp olive oilSalt/pepper to taste
Makes 4 servings
Pre-heat the oven or grill, put the sunflower seeds on a baking tray and roast until they are slightly coloured
Cook the lentils for about 30 min, drain and set aside to cool
In the meantime, de-seed and chop the pepper
Cut the basil tofu into small bite size pieces
Once the lentils have cooled down, mix all ingredients including the lemon juice and olive oil and season
This salad will keep for up to 4 days in the fridge and is ideal for packed lunches or picnics.
Number of Servings: 4
Recipe submitted by SparkPeople user LYSI77.
Pre-heat the oven or grill, put the sunflower seeds on a baking tray and roast until they are slightly coloured
Cook the lentils for about 30 min, drain and set aside to cool
In the meantime, de-seed and chop the pepper
Cut the basil tofu into small bite size pieces
Once the lentils have cooled down, mix all ingredients including the lemon juice and olive oil and season
This salad will keep for up to 4 days in the fridge and is ideal for packed lunches or picnics.
Number of Servings: 4
Recipe submitted by SparkPeople user LYSI77.
Nutritional Info Amount Per Serving
- Calories: 309.5
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 4.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 6.0 g
- Protein: 16.2 g
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