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