Lentil salad with crispy kale and BUMI Natural Pulled Seitan

Number of servings: 2

Ingredients:

200 g kale

6 tablespoons olive oil + extra for frying
salt

50 g walnuts
175 g BUMI Seitan Natural

1 lemon

1 clove of garlic, peeled

1 teaspoon agave syrup

15 g flat leaf parsley

2 tomatoes

400 g black lentils from a can or jar

Preparation:

  1. Preheat the oven to 200 °C. Mix the kale with 1 to 2 tablespoons of olive oil and season with salt. Roast the kale for about 20 minutes until crispy.

  2. Chop the walnuts coarsely and heat 4 tablespoons of olive oil in a frying pan over medium heat. Fry the walnuts and BUMI Seitan Naturel in it for 3-5 minutes until golden brown. Turn off the heat and place the oil with the nuts and seitan in a cold bowl, so that they do not cook through too much.

  3. Grate the lemon rind and the garlic over the bowl. Add the agave syrup and squeeze out half the lemon. Taste and season with salt or extra lemon juice if necessary.

  4. Finely chop the parsley (including the stems). Remove the seeds from the tomatoes and cut the flesh into small cubes.

  5. Drain the lentils in a colander and rinse under the cold tap.

  6. Mix the lentils with the parsley, the tomatoes and the nut-seitan mixture. Take the kale out of the oven, put on the lentil salad and serve.

Seitan | NaturalFlorian Rath