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Lentil stew with tofu cubes

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Ingredients for 2 servings:

  • 200 g lentils, e.g. Pardina-
  • 250g tofu
  • 2 m.-sized potatoes
  • 1 m.-sized onion(s)
  • 3 cloves garlic
  • 600 ml water
  • 1 dash of soy sauce
  • Oil, for frying
  • 2 tbsp tomato paste
  • salt and pepper
  • Ginger powder or fresh root
  • Paprika powder, hot
  • e.g. balsamic vinegar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Vegetarian / Vegan

Peel and dice the onion and garlic, and sauté in oil until translucent. Deglaze with soy sauce and water and add the lentils. Bring to a boil. Then peel and dice the potatoes and add them to the lentils. While the lentils are cooking, dice the tofu and fry in oil. Season the tofu in the pan with salt, ginger, and paprika. When the lentils are cooked (after about 20-30 minutes), add the fried tofu and tomato paste and mix gently. Season with salt, pepper, and ginger, if desired. Serve with balsamic vinegar, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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