For this recipe, I use large green lentils . We will need 100 g of ready-to-eat lentils for the salad.
Cut tofu cheese into cubes.
Cut the sweet pepper into small pieces. Peel the hot pepper from the seeds and finely chop it. Do not use seeds!
Cut sun-dried tomatoes into small pieces.
Cut the red onion into small strips.
Combine pepper, onion, dried tomatoes, drizzle with lemon juice, add salt, tofu, and mix.
Pick the arugula leaves coarsely, pour out the lentils, season with vegetable oil, bring to taste with salt and pepper, and put the pickled tofu cheese on top.
