Red lentil pot with tofu
easy
45 mins
45 mins
Ingredients
- 1 pack of (300 g) Tofu with herbs
- 40 g Butter or margarine
- 2 Onions
- 2 Garlic cloves
- 200 g red lentils
- 1 tin(s) (70 g) Tomato paste
- 1 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 1 collar Spring onions
- 1 collar flat leaf parsley
- 7-10 Tbsp grated rind of 1 untreated lemon
Directions
- 1
Cut the tofu into cubes. Peel and chop the onions and garlic. Heat half of the fat in a large pot. Brown the tofu in it. Take it out and put it aside.
- 2
Put the rest of the fat into the pot. Add onions and garlic. Rinse the lentils, drain well and sauté. Add the tomato paste and sauté while stirring. Add the stock. Season with salt and cayenne pepper. Cook for about 15 minutes. Clean and wash spring onions, cut into rings and cook for 10 minutes. Season the stew with salt and pepper. Add the tofu and heat up briefly.
- 3
Season with salt and cayenne pepper. Cook for about 15 minutes. Clean and wash spring onions, cut into rings and cook for 10 minutes. Season the stew with salt and pepper. Add the tofu and heat up briefly. Wash the parsley and cut into strips. Mix it with the lemon peel and put it on the lentils
- 4
Terrine: pillivuyt
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