Lentil Dal with Tofu, Cranberries and Herb Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 550 ml vegetable stock
- 220 g lentils
- 200 g smoked tofu
- 2 tablespoon curry powder
- 2 tablespoon agave syrup
- 2 tablespoon lime juice
- 1 teaspoon ginger, ground
- 2 handfuls cranberries
- 3 clove (s) garlic
- 1 onion (s)
- Vegetable oil
- food starch
For the dip:
- 6 tablespoon soy yogurt (yogurt alternative), unsweetened
- 2 tablespoon parsley, chopped
- 1 teaspoon agave syrup
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dry the smoked tofu, cut into small cubes, place in a small bowl and mix with a little starch. Chop the onion and garlic cloves into small pieces. Mix the ingredients for the dip and season with salt and pepper.
- Heat some oil in a pan with a lid. Sweat the onions and garlic until translucent. Mix in the curry powder and ginger, add the lentils and sweat everything for another 3 minutes. Deglaze with the vegetable stock and agave syrup and simmer the lentils with the lid closed and low heat for 15 minutes. Stir more often in between so that the lentils don`t burn. Add a little more water if necessary. At the very end, stir in the lime juice.
- While the lentils are cooking, heat the vegetable oil in a second pan and fry the tofu all over until crispy. Season with salt and pepper. Mix half of the tofus with the lentils.
- Divide the lentils on 2 bowls and garnish with the remaining tofu and the cranberries. Serve with the parsley dip.
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