Lentil salad

This colourful lentil salad is one of my favorites because of the delicious mix of simple vegetables, and the addition of What The Cluck ‘chicken’ from the Vegetarian Butcher.

This dish was originally not vegetarian, and not so colourful. I supplemented it with spinach and used my favourite meat replacement: What The Cluck ‘chicken’ pieces from the Vegetarian Butcher.

I kept the original dressing of the dish as the sourness of the Greek yogurt gives the salad a nice refreshment. The lentils and quinoa in the salad make it nice and filling, but you can of course use your own fresh salad dressing!

Lentil salad

15 minutes preparation + 20 minutes cooking — serves 2 to 3

Ingredients

  • 1 pack What The Cluck from the Vegetarian Butcher
  • 2 tablespoons lemon juice
  • 2 cloves of garlic
  • 0.5 teaspoon paprika powder
  • 35 grams of pecan nuts
  • 120 grams Greek yogurt
  • 2 red onions
  • 2 red pointed peppers
  • 150 grams quinoa
  • 100 grams baby spinach
  • 1 can green lentils (precooked)
  • 0.5 vegetable stock cube
  • 0.5 tablespoon olive oil
  • Oil

Preparation

  1. Boil 1 liter of water in a kettle.
  2. Wash the quinoa and cook in a pot with the pre-boiled water and the stock cube for 15 minutes. Drain and keep aside.
  3. Cut the What The Cluck pieces into equal pieces.
  4. Peel and press the garlic.
  5. Mix the olive oil, a tablespoon of lemon juice, garlic and paprika powder in a bowl.
  6. Mix the What The Cluck pieces with the marinade and set aside.
  7. Chop the pecans into small pieces and mix with the Greek yogurt. Keep separate.
  8. Cut the red onion into half rings.
  9. Cut the pointed peppers into thin strips.

Preparing the salad

  1. Heat some oil in a pan and add the pepper and onion. Fry for c. 8 minutes until the onion is soft and starting to brown.
  2. Remove the pepper and onion from the pan. Keep separate.
  3. Heat a little oil again in the same pan and add the marinated What The Cluck pieces. Fry in c. 8 minutes brown and crispy.
  4. Remove the pieces from the pan and set aside on a plate lined with kitchen paper.
  5. Wash the spinach.
  6. Drain the lentils and rinse under cold water.
  7. Add the onion, pepper, quinoa, lentils and spinach to the pan and heat for a few minutes until the spinach wilts.
  8. Mix a tablespoon of lemon juice under the salad.

Bringing it all together

  1. Serve the lentil salad with the marinated What The Cluck pieces and the yogurt dressing.
Enjoy your meal!

Did you like this?

Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!