High-Protein Lentil and Tofu Stew with Seasonal Vegetables
A robust and protein-packed stew featuring hearty lentils, substantial tofu chunks, and an abundance of seasonal vegetables in a rich tomato and vegetable broth base. Perfect for a nourishing dinner.
Ingredients
- Tofu400 g
- Onion50 g
- Garlic10 g
- Carrots75 g
- Bell peppers75 g
- Tomato Passata200 g
- Bell peppers75 g
- Olive Oil5 ml
- Oregano0.5 g
- Salt1 g
- Pepper0.5 g
- Lentils50 g
- Ginger5 g
- Zucchini75 g
- Kale175 g
- Vegetable Broth200 ml
- Cumin1 g
- Paprika1 g
Instructions
- 1Step 1
Press the tofu to remove excess water and cut it into 2-3cm cubes. (3 minutes)
- 2Step 2
Rinse the red lentils under cold water. (1 minute)
- 3Step 3
Chop the onion, carrots, bell peppers, and zucchini into bite-sized pieces. Mince the garlic and ginger. Chop the kale. (11 minutes)
- 4Step 4
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4 minutes. (4 minutes)
- 5Step 5
Add the minced garlic, ginger, cumin, paprika, and oregano. Cook, stirring, for 1 minute until fragrant. (1 minute)
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