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🍽️ Hearty Lentil Pan with Tofu Hearts

361 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 2 tbsp rapeseed oil
• 250 g lentils
• 1 l vegetable broth
• 300 g potatoes
• 200 g carrots (2 carrots)
• 5 g ginger
• 3 stalks celery stalks
• 120 g leek (1/2 leek)
• 180 g smoked tofu
• salt
• pepper
• 0.5 tsp dried chervil
• 1 tbsp apple cider vinegar

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Heat one tablespoon of oil in a large pot.
3. 3. Fry the onions in the hot oil.
4. 4. Rinse the lentils under cold water.
5. 5. Add the lentils to the onions in the pot.
6. 6. Pour the vegetable broth over the lentils.
7. 7. Let the mixture simmer on medium heat for ten minutes.
8. 8. Meanwhile, peel the potatoes, carrots, and ginger.
9. 9. Cut the potatoes and carrots into small cubes.
10. 10. Finely chop the ginger.
11. 11. Add all prepared ingredients to the lentils.
12. 12. Let the dish simmer for another ten minutes.
13. 13. Wash the celery thoroughly.
14. 14. Cut the celery into thick rings.
15. 15. Roughly chop the celery greens and set them aside.
16. 16. Clean the leek and slice it into thin rings.
17. 17. Rinse the leek rings thoroughly.
18. 18. Add the celery and leek to the stew.
19. 19. Let everything simmer for another ten to fifteen minutes.
20. 20. Cut the tofu into four thick slices.
21. 21. Use a heart-shaped cookie cutter to cut out eight hearts from the tofu.
22. 22. Cut the remaining tofu pieces into cubes.
23. 23. Heat some oil in a separate frying pan.
24. 24. Fry the tofu hearts and cubes for about five minutes until golden brown.
25. 25. Season the stew with salt, pepper, chervil, and apple cider vinegar.
26. 26. Stir the tofu cubes into the stew.
27. 27. Divide the stew onto plates.
28. 28. Garnish with the celery greens and tofu hearts.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 361
• Protein: 25 g · Fett/Fat: 9 g · Carbs: 44 g