Celery Lentil Salad with Tofu

Ingredients

• 200 g beluga lentils
• 200 g tofu
• 1 Organic Orange
• 2 tbsp Apple cider vinegar
• 2 tbsp Rapeseed oil
• 1 tsp maple syrup
• Salt
• Pepper
• a handful of parsley
• 1 apple
• 2 stalks celery

Instructions

1. 1.

   Rinse the lentils in a sieve and place them in a pot with boiling water. Cover and simmer on low heat for about 25 minutes.

2. 2.

   Meanwhile, cut the tofu into bite‑size cubes. For the dressing, wash the orange hot, grate it dry, zest the peel and squeeze out the juice. Mix both with vinegar, oil, maple syrup, salt and pepper. Drain the lentils and combine them with the tofu; let cool to lukewarm and set aside.

3. 3.

   Wash the parsley, shake off excess water, pluck the leaves and roughly chop. Wash the apple, quarter it, core it and slice the quarters into thin strips. Wash the celery, trim it and cut into slices. Mix the celery, apple and parsley into the salad, season to taste and serve.