Chinese cabbage and tofu stew with coconut milk and beluga lentils

Ingredients for 4 servings:

• 1 small Chinese cabbage
• 4 m.-sized carrot(s)
• 1 bell pepper
• 1 bunch of spring onions
• 4 cloves garlic
• 200 g smoked tofu
• 250 g beluga lentils
• 1 can coconut milk
• 300 ml vegetable stock
• 2 tbsp garam masala
• 4 tbsp sesame oil
• e.g. salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan

Rinse the lentils under cold water and bring to a boil in a pot of unsalted water. Add the lentils and simmer for about 30 minutes. In the meantime, chop the Chinese cabbage, carrots, and bell peppers, slice the spring onions into rings, chop the garlic, and dice the tofu. Sauté the spring onions, garlic, and tofu in sesame oil in a larger pot. Then add the remaining vegetables and sauté briefly. Season with salt, pepper, and paprika, then pour in the vegetable stock and coconut milk. Stir in the garam masala, bring everything to a boil, and simmer for about 10 minutes, depending on how firm or soft you like the vegetables. Once cooked to a crisp, drain the beluga lentils, then add them to the vegetables, seasoning if desired. You can also sauté the tofu separately and add it at the end for a crispier finish.