Lunch · Indian
Lentil and Tofu Curry
Green or brown lentils and tofu simmered in a tomato sauce with cumin, coriander, turmeric and ginger.
- per serving
- 455 kcal
- Protein
- 30 g
- Total time
- 55 min
- Makes
- 1 serving
- High protein
- Vegan
- Vegetarian
Instructions
Rinse the 55 g of dried green or brown lentils. Put them in 350 ml of fresh water, bring to a boil, then simmer gently for 25 to 30 minutes. They should be almost tender; cook 5 minutes longer if needed. Drain, keeping 100 ml of the cooking water.
While the lentils cook, pat dry the 120 g of tofu and cut it into 2 cm cubes; chop the 80 g of tomato.
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