NUTRITION

SERVINGS

INGREDIENTS

100g Red Lentils (raw)

75g Silken Tofu

1/4 cup Light Coconut Milk

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 medium Tomato

1 cup Baby Spinach

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Ground Coriander

1/2 tsp Chili Powder

1 pinch Salt

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water and drain.

• 2

  In a medium pot, add the rinsed lentils along with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are tender but not mushy.

• 3

  Meanwhile, finely chop the onion, mince the garlic, grate the ginger, and dice the tomato.

• 4

  In a large saucepan, heat a splash of water or a tiny amount of oil if desired. Sauté the chopped onion until soft and translucent, then add the garlic and ginger, cooking for an additional minute.

• 5

  Stir in the ground cumin, turmeric, coriander, and chili powder, allowing the spices to bloom in the aromatics for about 30 seconds.

• 6

  Add the diced tomato to the pan and cook until softened, about 2-3 minutes.

• 7

  In a blender or using a whisk, combine the silken tofu with the light coconut milk until smooth to create a creamy mixture.

• 8

  Once the lentils are cooked, stir in the creamy tofu-coconut mixture and add the sautéed spice mixture. Mix well to combine.

• 9

  Fold in the baby spinach and let it wilt for a couple of minutes. Season with a pinch of salt to taste.

• 10

  Adjust the thickness by adding a splash of water if needed, and serve warm.