NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry Red Lentils (~100g)

3 oz Firm Tofu (~85g)

1/3 cup Light Coconut Milk (~80ml)

1 small Yellow Onion

0.5 cup Diced Tomatoes

1 cup Baby Spinach

2 cloves Garlic

1 tbsp Fresh Ginger

1 tsp Curry Powder

0.5 tsp Ground Cumin

0.25 tsp Ground Turmeric

1 cup Water

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water and set aside.

• 2

  Heat a non-stick pot over medium heat. Add a splash of water or a small amount of cooking spray if needed, then sauté the chopped onion, minced garlic, and grated ginger until the onion becomes translucent.

• 3

  Stir in the curry powder, ground cumin, and turmeric, cooking the spices for about 30 seconds until fragrant.

• 4

  Add the red lentils, diced tomatoes, and water to the pot. Bring to a gentle simmer and let cook for 15-20 minutes, stirring occasionally until the lentils are soft and have begun to break down.

• 5

  While the lentils are cooking, press the firm tofu to remove excess moisture. Cube the tofu into bite-size pieces.

• 6

  When the lentils are almost done, stir in the cubed tofu and light coconut milk. Allow the curry to simmer for an additional 5 minutes to meld the flavors.

• 7

  Fold in the baby spinach and cook just until wilted. Adjust seasonings as needed.

• 8

  Serve the curry warm, enjoying its creamy, spicy, and satisfying flavor.