Red lentil saucepan with tofu
- 1 pack (300 g) tofu with herbs
- 40 g butter or margarine
- 2 Onions
- 2 Garlic cloves
- 200 g red lentils
- 1 jar (s) (70 g) Tomato paste
- 1 l Vegetable stock (instant)
- Salt
- Cayenne pepper
- 1 Bundle Spring onions
- 1 bunch flat-leaf parsley
- grated zest of 1 untreated lemon
45 minutes
light
- 1.
- Cut the tofu into cubes. Peel and chop onions and garlic. Heat half of the fat in a large saucepan. Brown the tofu in it. Remove and set aside. Put the rest of the fat in the pan. Add onions and garlic. Rinse the lentils, drain them well and sauté them. Add tomato paste and sauté while stirring. Pour in the broth. Season well with salt and cayenne pepper. Approx. Cook for 15 minutes. Clean and wash the spring onions, cut into rings and cook for 10 minutes. Season the stew with salt and pepper. Add tofu and heat briefly. Wash the parsley and cut into strips. Mix with the lemon peel and pour onto the lentils
- 2.
- Terrine: Pillivuyt
1 person approx.:
- 460 kcal
- 1930 kJ
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