NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked red lentils (approx 125g)

1 cup cauliflower florets (approx 107g)

0.75 cup canned chickpeas, drained (approx 123g)

100g firm tofu

1 cup spinach (approx 30g)

0.25 cup light coconut milk (approx 60g)

0.25 medium onion (approx 30g)

2 garlic cloves (approx 6g)

1 tsp olive oil

Assorted spices: turmeric, cumin, coriander, ginger, red pepper flakes

PREPARATION

• 1

  Rinse the red lentils thoroughly and cook them in water until tender, about 15-20 minutes. Drain and set aside.

• 2

  In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent.

• 3

  Add minced garlic and your spices (a pinch each of turmeric, cumin, coriander, ginger, and red pepper flakes) to the onions. Stir well to release their aroma.

• 4

  Mix in the cauliflower florets and stir, allowing them to lightly roast in the spices for 3-4 minutes.

• 5

  Add the cooked red lentils, chickpeas, and firm tofu (cut into cubes) to the pan. Gently stir to combine all ingredients.

• 6

  Pour in the light coconut milk to create a creamy consistency and let the mixture simmer for an additional 5 minutes so the flavors meld.

• 7

  Fold in the fresh spinach at the end, allowing it to wilt slightly from the residual heat.

• 8

  Taste and adjust seasoning with salt and pepper as desired before serving.