After a lovely, spur-of-the-moment hike with Judy and Robert on New Year’s Day, Judy made us a fabulous dinner of pasta and lettuce salad (with olive oil, rice vinegar, and cumin dressing), along with leftovers of a vegan version of this NYT lentil salad with back beluga lentils. Very tasty, and these lentils hold together so well! A great high protein component of a veggie meal.
Ingredients
- 1 C lentils, black beluga or french green, or a mix
- 1 small head cauliflower
- 1 block tofu, drained and cut into 1/2-inch cubes
- 1 tsp salt
- 1/2 tsp pepper
- 1 T canola oil
- 4 scallions, thinly sliced
Dressing
- 3/4 C olive oil
- 1 C fresh cilantro leaves, tightly packed
- 1 small serrano chili (or half a medium chili)
- Juice of 1 lime (about 1/4 C)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Rinse lentils and put in instant pot to cook for 6 minutes. Drain.
Cut cauliflower and tofu into bite-size pieces, mix with salt and pepper and oil, and put on roasting sheet. Roast at 350 degrees, stirring occasionally, about 25 minutes, until crispy.
Combine the dressing ingredients in a blender and pulse until smooth.
Transfer cauliflower and tofu to a large bowl and gently stir in the drained lentils and scallions. Drizzle on the dressing and carefully mix. Serve warm or at room temp.
