Silky Red Lentil and Vegetable Stew with Seared Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Red Lentil and Vegetable Stew with Seared Tofu

YOUR SOLIN GENERATED RECIPE

Silky Red Lentil and Vegetable Stew with Seared Tofu

Red lentils simmered with carrots and ginger until creamy, topped with golden seared tofu and a sprinkle of fresh cilantro for a bright, citrusy finish.

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NUTRITION

493kcal
Protein
42.6g
Fat
15g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu

1/4 cup Red Lentils

2 cups Fresh Spinach

1/4 cup Diced Yellow Onion

1/4 cup Diced Carrots

1/2 tsp Olive Oil

2 cups Vegetable Broth

1 tbsp Nutritional Yeast

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1/2 tsp Ground Turmeric

1 tbsp Fresh Cilantro, chopped

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PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat a small splash of the vegetable broth in a large pot over medium heat and sauté the onion, carrot, garlic, and ginger until the onion is translucent.

  • 3

    Add the red lentils, ground turmeric, and the remaining vegetable broth to the pot.

  • 4

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and the stew has thickened.

  • 5

    While the stew simmers, heat the olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crisp on all sides.

  • 6

    Stir the nutritional yeast and fresh spinach into the lentil stew, cooking for 1-2 minutes until the spinach is fully wilted.

  • 7

    Ladle the stew into a bowl and top with the seared tofu and fresh cilantro.

Silky Red Lentil and Vegetable Stew with Seared Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Red Lentil and Vegetable Stew with Seared Tofu

YOUR SOLIN GENERATED RECIPE

Silky Red Lentil and Vegetable Stew with Seared Tofu

Red lentils simmered with carrots and ginger until creamy, topped with golden seared tofu and a sprinkle of fresh cilantro for a bright, citrusy finish.

NUTRITION

493kcal
Protein
42.6g
Fat
15g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu

1/4 cup Red Lentils

2 cups Fresh Spinach

1/4 cup Diced Yellow Onion

1/4 cup Diced Carrots

1/2 tsp Olive Oil

2 cups Vegetable Broth

1 tbsp Nutritional Yeast

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1/2 tsp Ground Turmeric

1 tbsp Fresh Cilantro, chopped

PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat a small splash of the vegetable broth in a large pot over medium heat and sauté the onion, carrot, garlic, and ginger until the onion is translucent.

  • 3

    Add the red lentils, ground turmeric, and the remaining vegetable broth to the pot.

  • 4

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and the stew has thickened.

  • 5

    While the stew simmers, heat the olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crisp on all sides.

  • 6

    Stir the nutritional yeast and fresh spinach into the lentil stew, cooking for 1-2 minutes until the spinach is fully wilted.

  • 7

    Ladle the stew into a bowl and top with the seared tofu and fresh cilantro.