NUTRITION

SERVINGS

INGREDIENTS

1/3 cup dry Red Lentils (~60g)

1/4 cup dry Basmati Rice (~45g)

150g Firm Tofu

1/4 cup Chickpeas (~40g)

1/4 cup Light Coconut Milk (~60g)

1 medium Onion

2 cloves Garlic

1 tsp Cumin

1 tsp Coriander

1 tsp Turmeric

1 pinch Cayenne Pepper

Salt and Black Pepper to taste

1 handful Fresh Cilantro

1 handful Fresh Mint

PREPARATION

• 1

  Rinse the red lentils and basmati rice thoroughly under cold water. Drain well.

• 2

  In a medium pot, add the red lentils with about 1.5 cups of water. Bring to a simmer and cook until tender, about 15-20 minutes. Once cooked, drain any excess water and set aside.

• 3

  In a separate pot, cook the basmati rice according to package instructions until fluffy.

• 4

  While the lentils and rice cook, heat a non-stick pan over medium heat. Add a small amount of water or oil if desired. Sauté the chopped onion until translucent, then add minced garlic. Sauté for another minute until fragrant.

• 5

  Add the cumin, coriander, turmeric, and a pinch of cayenne pepper to the onions and garlic, stirring to combine and toast the spices for about 30 seconds.

• 6

  Crumble the firm tofu into the pan and lightly sauté for 3-4 minutes until it begins to brown. Stir in the drained chickpeas, allowing them to warm through.

• 7

  Gently stir in the cooked red lentils and basmati rice into the pan with the tofu and chickpeas. Pour in the light coconut milk to create a creamy texture, and season with salt and black pepper to taste.

• 8

  Let the mixture simmer for another 3-4 minutes, allowing the flavors to meld together.

• 9

  Finish by folding in a generous handful of chopped fresh cilantro and mint. Adjust seasoning if needed, then remove from heat.

• 10

  Serve warm as a nourishing meal perfect for breakfast, lunch, or dinner.