NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

2 oz extra firm tofu

0.25 cup nonfat Greek yogurt

1 cup cauliflower florets

1 cup fresh baby spinach

0.25 tsp avocado oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

1.5 cup water

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture and cut it into 1/2-inch cubes.

• 2

  Heat the avocado oil in a medium saucepan over medium heat.

• 3

  Add the minced garlic and grated ginger, sautéing until fragrant for about 1 minute.

• 4

  Stir in the dry red lentils, curry powder, sea salt, and black pepper to coat.

• 5

  Pour in the water and bring to a boil, then reduce heat to low and simmer for 15-20 minutes until lentils are tender.

• 6

  While lentils simmer, steam the cauliflower florets and lightly pan-sear the tofu cubes in a separate non-stick pan until golden.

• 7

  Fold the fresh baby spinach and prepared tofu into the hot lentil mixture until the greens are wilted.

• 8

  Divide the lentil and vegetable mixture into bowls and top each with a generous dollop of nonfat Greek yogurt.