This delicious dish was created by my sister Kirsten. What a success: many friends have tried it with great pleasure.
here’s the recipe for two persons:
Ingredients:
– Beluga lentils (approx. 200g., soaked overnight, with a pinch of baking soda for better digestibility)
– Kombu algae (2 handfuls, soaked for about 30 minutes in hot water and then squeezed)
– tofu (approx. 150-200g, we take smoked tofu – it has a fine smoky flavour -, firm, cut into 5 mm thick slices)
– fresh coriander (the stems finely chopped, fried like chives, the leaves at the end; optionally also green spring onions)
– ginger (1 thumb-sized piece, peeled and grated)
– freshly grated horseradish (for garnish, alternatively wasabi if necessary)
– sesame oil (1 tbsp)
– soya or teriyaki sauce for seasoning
– Kombu algae (2 handfuls, soaked for about 30 minutes in hot water and then squeezed)
– tofu (approx. 150-200g, we take smoked tofu – it has a fine smoky flavour -, firm, cut into 5 mm thick slices)
– fresh coriander (the stems finely chopped, fried like chives, the leaves at the end; optionally also green spring onions)
– ginger (1 thumb-sized piece, peeled and grated)
– freshly grated horseradish (for garnish, alternatively wasabi if necessary)
– sesame oil (1 tbsp)
– soya or teriyaki sauce for seasoning
Preparation:
First fry the seaweed in sesame oil for a few minutes, then add the grated ginger and the tofu bars, followed by the coriander. When all the flavours have combined, add the lentils and continue to simmer on a low heat. After 10-15 minutes, season to taste and keep warm. To serve, sprinkle with coriander leaves and grated horseradish.
As a side dish: Basmati rice (or similar)
Foto: Kirsten E. Lehmann
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