Lentil salad with fresh vegetables and tofu

Simple and quick salad with black beluga lentils: soak the black beluga lentils in water for about 20 minutes. Then pour out the water and rinse the lentils. Pour in the broth in a ratio of 1:3 and cook for about 20 minutes until tender. All the broth should be absorbed. Don't forget to salt the lentils if the broth wasn't already salty.

Meanwhile, prepare the fresh vegetables: finely chop the colorful peppers, add the cherry tomatoes and spring onions. Prepare the dressing by mixing 2-3 tablespoons of hemp oil, 1 tablespoon of balsamic, 1-2 tablespoons of wine vinegar and a little lemon juice. It's best to stir it directly into the lentils.

You can add tofu, which you marinate in mustard oil and briefly fry in a pan.