This is a very simple and frequent dish in my household.
A lemony lentil soup which I top with crunchy ingredients. Sometimes it is with sunflower seeds, sometimes with toasted sourdough chunks, but in this case, I went for crispy tofu from our new range of Organic Craft Tofu. I’ve tried to add extra protein to all my meals this month, and this was easy peasy as a topping or side dish.
Great for a light dinner or weekend lunch.
Ingredients (serves 2)
250g red lentils
1 litre of hot water
2 garlic cloves, crushed then finely chopped
2 tsp black mustard seeds
2 tsp ground cumin
1 finely chopped shallot
2 tsp garam masala
1 tsp turmeric
1 tbsp of olive oil
Juice of 1.5 lemons
2 large pinches of sea salt flakes.
300g of Miso Tasty Craft Firm Tofu, drained
50g of cornflour
4 tbsp vegetable oil
In a heavy based saucepan, lightly heat up the olive oil and sauté the garlic with the mustard seed, then add the cumin, shallot, garam masala and turmeric.
Sauté for about 3-4 minutes until the shallot is softened and the spices start to stick to the bottom of the pan. Now add the lemon juice and start to lift the juices off the base of the pan before adding the lentils.
Using a wooden spoon, give it a good mix so that the spices coat the lentils.
Finally add the water and turn the heat down low and simmer for 20-25 mins until the lentils turn yellow and cooked through.
Season with more salt and pepper, to taste.
In a separate frying pan, heat up the vegetable oil while you prepare the tofu.
Slice the tofu into chunky domino shaped chunks and coat in the corn flour before frying.
Take care to cook this in two batches if your pan is small, to ensure that the tofu turns crispy.
Once golden and crispy on all sides, drain on a kitchen towel to absorb the excess oil.
When serving up the tofu, season with a pinch of sea salt and white ground pepper.
Warm up the lentils, adding a bit more water if it has thickened up a bit too much, and then serve with the tofu on top and on the side.
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