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.
Combine the rest of the ingredients in the same pan and saute for about 10 minutes, stirring frequently.
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