Mustard and Tofu Stew with Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 200 g tofu
- 2 red pepper (s)
- 2 large carrot (s)
- 1 onion (s)
- 3 cloves garlic
- 400 ml coconut milk
- 200 g mustard, medium hot (preferably Bautzner)
- 500 ml vegetable stock
- 50 g mararine, vean
- 0.5 ½ lemon (s), juice from it
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon ½ herb mixture (basil, rosemary, thyme and oregano)
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Dice the onion and finely chop the garlic. Dice tofu, paprika and carrots.
- Melt the margarine in a saucepan. Then briefly fry the cumin, salt, pepper and paprika powder. Add tofu, garlic and onions and fry until translucent. Deglaze everything with the coconut milk and then add paprika and carrots. Top up with the vegetable stock and stir in the mustard well. Place the lentils in the stew and add the herb mixture and coriander. Bring to the boil once and then let the stew simmer on a low setting (1 of 3 or 2 of 6 or 3 of 9) for approx. 20 minutes with the lid closed. Then check whether the lenses are soft.
- When the lentils are soft enough, season the stew with lemon juice, salt and pepper.
- Relish! I am open to constructive criticism and suggestions for improvement.
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