A unique fusion of sauteed tofu, onions, red bell peppers, turmeric, curried lentils, potatoes, celery, spinach, mushrooms, thyme, ginger.
LENTILS 1 cup uncooked lentils 2 cups veggie broth ½ tsp turmeric ½ tsp curry powder ¼ tsp black pepper
Combine in a medium saucepan. Bring to a boil. Cover and simmer for 20 minutes.
While the lentils are cooking let’s prepare the rest of the ingredients.
HASH 2 medium diced potatoes 1 diced red bell pepper 2 diced celery stalks 2 diced carrots 1 diced medium onion 1 lb quartered button mushrooms 1 block extra firm tofu (cubed) 4 minced garlic cloves or 1 tsp powder 1 Tbsp minced ginger or 1 tsp powder 1 tsp dried thyme 3 Tbsp lemon juice (about 1 lemon) 4 cups fresh spinach (Added last)
Step 1: Prepare the tofu
Using a paper towel, gently press the tofu on both sides to remove some of the water.
Cut the tofu into ½ “ cubes.
Saute in a dry pan on medium-high heat for about 5 minutes, stirring frequently.
Remove from the pan and set aside.
Step 2:
Combine the rest of the ingredients in the same pan and saute for about 10 minutes, stirring frequently.
Step 3:
When the lentils are done, add them to your pan and mix well.
Add the fresh spinach and cover the pan. Let the spinach steam for about 5 minutes.
Makes 4 meal-sized portions