NUTRITION

SERVINGS

INGREDIENTS

100g Red Lentils

100g Firm Tofu

1/2 cup Diced Tomatoes (~120g)

1 medium Carrot

1/4 medium Onion

1 cup Spinach

1/4 cup Light Coconut Milk

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt & Black Pepper to taste

PREPARATION

• 1

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

• 2

  Heat a medium saucepan over medium heat. Add a splash of water or a light oil substitute if desired, then sauté the chopped onion, minced garlic, and diced carrot until softened, about 3-4 minutes.

• 3

  Stir in the cumin and turmeric, coating the vegetables evenly with the spices.

• 4

  Add the red lentils and diced tomatoes to the pan, then pour in about 2 cups of water. Bring the mixture to a simmer.

• 5

  Allow the stew to simmer for 15-20 minutes, stirring occasionally, until the lentils are tender and breaking apart.

• 6

  Gently fold in the cubed firm tofu and spinach, and pour in the light coconut milk. Let the stew heat through for an additional 5 minutes.

• 7

  Season the stew with salt and black pepper to taste and adjust the spices if needed.

• 8

  Serve warm and enjoy a comforting, protein-packed bowl of creamy spiced red lentil stew.