Mustard tofu stew with lentils

Ingredients for 4 servings:

• 250 g lentils, red
• 200g tofu
• 2 bell peppers, red
• 2 large carrots
• 1 onion(s)
• 3 cloves garlic
• 400 ml coconut milk
• 200 g mustard, medium hot (preferably Bautzner)
• 500 ml vegetable stock
• 50 g margarine, vegan
• ½ lemon(s), juice
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp herb mix (basil, rosemary, thyme and oregano)
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Vegan

Dice the onion and finely chop the garlic. Dice the tofu, bell peppers, and carrots. Melt the margarine in a saucepan. Then briefly fry the cumin, salt, pepper, and paprika. Add the tofu, garlic, and onions and fry until translucent. Deglaze everything with the coconut milk, then add the bell peppers and carrots. Top up with the vegetable stock and stir in the mustard well. Add the lentils to the stew, along with the herb mixture and coriander. Bring to a boil once, then simmer the stew on low heat (1 of 3, 2 of 6, or 3 of 9) for about 20 minutes with the lid closed. Then check whether the lentils are tender. When the lentils are sufficiently tender, season the stew with lemon juice, salt, and pepper. Enjoy! I’m open to constructive criticism and suggestions for improvement.