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🍽️ Red Lentils with Tomato Seitan

288 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 red chili pepper
• 2 tomatoes
• 1 stalk celery
• 1 yellow bell pepper
• 3 spring onions
• 1 tbsp coconut oil
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tsp turmeric powder
• 200 ml orange juice
• 250 ml vegetable broth
• 230 g red lentils
• 2 tbsp lime juice
• salt
• pepper
• cayenne pepper
• 125 g dried tomatoes
• 1 sprig rosemary
• 1 sprig thyme
• 300 g seitan (wheat gluten)

Instructions

1. 1. Peel the garlic cloves and chop them finely.
2. 2. Cut the chili pepper in half lengthwise.
3. 3. Remove the seeds from the chili.
4. 4. Wash the chili and chop it finely.
5. 5. Wash the tomatoes.
6. 6. Cut the tomatoes into cubes.
7. 7. Wash the celery.
8. 8. Slice the celery into rings.
9. 9. Cut the bell pepper in half.
10. 10. Remove the seeds from the bell pepper.
11. 11. Wash the bell pepper.
12. 12. Dice the bell pepper.
13. 13. Wash the spring onions.
14. 14. Slice the spring onions into rings.
15. 15. Heat one tablespoon of oil in a pan.
16. 16. Sauté the spring onions and garlic for two minutes over medium heat.
17. 17. Add the chili and the bell pepper.
18. 18. Sauté the chili and the bell pepper for another four minutes.
19. 19. Add the spices, orange juice, broth, and red lentils.
20. 20. Let the mixture simmer for ten minutes over low heat.
21. 21. Add the tomatoes.
22. 22. Warm the tomatoes for two minutes.
23. 23. Season with lime juice, salt, pepper, and cayenne pepper.
24. 24. Set the pan aside.
25. 25. Roughly chop the dried tomatoes.
26. 26. Place the dried tomatoes in a tall cup with three tablespoons of olive oil.
27. 27. Wash the rosemary and thyme.
28. 28. Shake the rosemary and thyme dry.
29. 29. Chop the rosemary and thyme.
30. 30. Add the herbs.
31. 31. Season with salt and pepper.
32. 32. Blend the mixture until smooth.
33. 33. Slice the seitan into approximately one-centimeter thick slices.
34. 34. Heat the remaining oil in a pan.
35. 35. Fry the seitan for five minutes on both sides over high heat.
36. 36. Add the tomato puree.
37. 37. Mix the tomato puree well with the seitan.
38. 38. Serve the lentils with the tomato seitan on plates.

Nutrition per serving

• kcal: 288
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 20 g