Lentil Salad with Roasted Bread Cubes
Salad
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Lentil Salad with Roasted Bread Cubes is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This lentil salad is a real power dish! The combination of savory mountain lentils, crispy arugula and sweet carrots is simply unbeatable. The dressing with mustard and white wine vinegar provides a pleasant acidity that harmonizes perfectly with the roasted bread cubes. I like to make this salad when I need something quick, it is filling and also super healthy. Perfect for a light lunch or as a side dish for grilling. And the best part: it's completely vegan!
Ingredients (11 ingredients)
-
200 g Mountain lentils (dried)
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1 piece Bay leaf
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4 slice Salt
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7 tbsp Olive oil
-
1 tsp Garlic powder
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1 tsp Thyme (dried)
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2 piece Carrots
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150 g Arugula
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2 tbsp White wine vinegar
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1 tsp Mustard (medium hot)
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4 slice Bread
Preparation (8 steps)
Cook lentils
Place 200 g of mountain lentils in a sieve and rinse under running water. Put the rinsed lentils together with 1 bay leaf in the mixing bowl and cover with plenty of water. Close the mixing bowl and cook the lentils for 20 min./100°C/level 1. Add 4 slice of salt towards the end of the cooking time. After cooking, pour the lentils into a sieve, rinse with cold water and let cool. Remove the bay leaf.
Prepare croutons
Preheat the oven to 180 °C (top/bottom heat) and line a baking sheet with baking paper. Remove the crust from 4 slices of bread and cut into cubes. Place the bread cubes in a bowl.
Season croutons
Put 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp thyme and 1 pinch each of salt and pepper in the mixing bowl and mix for 5 sec./level 3. Pour the mixture over the bread cubes and mix well.
Bake croutons
Spread the seasoned bread cubes evenly on the prepared baking sheet and bake in the preheated oven for 10–15 minutes until golden brown and crispy. Turn once in between.
Prepare vegetables
Peel 2 carrots, remove the ends and grate coarsely. Sort out 150 g arugula, wash and shake dry. Roughly tear larger leaves.
Prepare dressing
Put the remaining 4 tbsp olive oil, 2 tbsp white wine vinegar and 1 tsp mustard in the mixing bowl and mix for 10 sec./level 3. Season with salt and pepper.
Mix salad
Put the cooled lentils, the grated carrots and the arugula in a large bowl. Pour the dressing over it and mix everything thoroughly.
Serve
Sprinkle the lentil salad with the roasted croutons and serve.
Finished cooking? Great! 🎉
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Created by
Sarah Braun
3
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Mustard
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