Ingredients
- 1 1/2 cups Bluebird Einka and French Lentil blend
- 8 ounces firm tofu cubed
- 1 medium cucumber skinned, seeded and diced
- 1 small bunch cilantro chopped
- 1 small red onion finely diced
- 1 teaspoon lemon zest
- 1/2 cup cashews toasted and chopped
Dressing
- 1 1/2 cups Plain Greek Yogurt
- 2 Tablespoons lemon juice freshly squeezed
- 1 Tablespoon curry spice
- 2-3 cloves garlic finely diced
- sea salt to taste
Methods
- In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to 3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
- In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to 3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
- Cube tofu in about 1/2″ cubes.
- Zest lemon.
- Heat cast iron skillet over medium heat. Toast cashews until evenly browned, constantly stirring to avoid nuts from burning (about 8 minutes). Cool, chop, and set aside.
- In small bowl combine yogurt, lemon juice, curry spice, garlic, and salt (to taste). Whisk vigorously until blended.
- When Einka has cooled add cucumber, cilantro (reserving two tablespoons for garnish), onion, tofu and lemon zest. Carefully mix until incorporated.
- Stirring slowly, incorporate yogurt dressing, being careful not to break up cubed tofu.
- Refrigerate until chilled. Top with remaining cilantro and roasted cashews. Serve.
