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French lentil salad with grilled tofu and Dijon dressing

average rating is 3 out of 5, based on 150 votes

This protein-rich, low-carb meal delivers a delightful mixture of textures and tastes, making it not only healthy, but a feast for your senses as well.

Serving Suggestions:

Enjoy this French Lentil Salad as a stand-alone meal, or if you'd like to extend the menu, pair it with a bowl of vegetable soup for an extra dose of warmth and nutrition. As for drink pairing, a glass of chilled rosé or a crisp white wine would perfectly complement this salad. If you're keeping alcohol out of your diet, a homemade lemon and mint infused water would be a great choice.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

French-Inspired Salad Recipe High-Protein Low-Carb Diabetic-Friendly Tofu Recipe Healthy Eating lentil vegan lentils

Ingredients

1 cup dried French lentils

3 cups water

1 block firm tofu

2 tablespoons olive oil, divided

Salt and pepper to taste

For the Dijon Dressing:

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

4 tablespoons olive oil

Salt and pepper to taste

For the Salad:

4 cups mixed salad greens

1 cup cherry tomatoes, halved

1 small cucumber, sliced

1/2 red onion, thinly sliced

Directions

Rinse the lentils and place them in a pot with the water. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, until lentils are tender but still hold their shape. Drain any excess water and set aside to cool.
While the lentils are cooking, prepare the tofu. Drain and press the tofu to remove excess water, then slice into 1/2-inch thick slices. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium heat. Add the tofu slices, season with salt and pepper, and cook for about 5 minutes on each side, until golden and crispy. Set aside to cool.
Prepare the Dijon dressing: In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and pepper.
Assemble the salad: In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion. Add the cooked lentils and grilled tofu. Drizzle the Dijon dressing over the top and toss gently to combine.