Basil Tempeh Lentil Salad with Pumpkin
A simple and nutritious salad, packed with assorted textures and flavours from the earthy lentils and kale, nutty tempeh, fragrant basil and pine nuts, the sweetness of the pumpkin to the freshness...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganeasy.org.
Ingredients
- 150g/5.3oz tempeh (1 heaped cup, cubed)
- 35g/1.2oz (2 Tbsp) tamari sauce
- 10g/0.35oz (1 Tbsp) pine nuts
- 100g/3.5oz canned brown lentils (2/3 cup, rinsed & drained)
- 30g/1oz fresh sweet basil (1/2 cup, finely chopped)
- 100g/3.5oz cherry tomatoes (2/3 cup, halved)
- 100g/3.5oz butternut pumpkin (abt 1 cup, cubed)
- 150g/5.3oz kale (4 cups, roughly chopped)
- 1 lemon wedge, to serve
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