Lentil Stew with Tofu Cubes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g lentils, e.. Pardina
- 250 g tofu
- 2 medium potato (s)
- 1 medium onion (s)
- 3 cloves garlic
- 600 ml water
- 1 dash soy sauce
- Oil, for frying
- 2 tablespoon tomato paste
- salt and pepper
- Ginger powder, or fresh root
- Paprika powder, hot
- Balsamic
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and garlic and sauté in oil until translucent. Deglaze with soy sauce and water and add the lentils. Bring to a boil. Then peel and dice the potatoes and add to the lentils.
- While the lentils are cooking, dice the tofu and sauté with oil. Season the tofu in the pan with salt, ginger and paprika powder.
- When the lentils are done (after approx. 20-30 minutes) add the fried tofu and tomato paste and mix carefully. Season to taste with salt, pepper and possibly ginger.
- Serve with balsamic vinegar if you like.
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