Lentil Dal with Spinach and Tofu

Ingredients

• 1 onion
• 1 Garlic clove
• 30 g Ginger root
• 3 tbsp Coconut oil
• 2 tsp Turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 800 ml vegetable broth
• 200 g Yellow lentils
• 300 g Tofu
• Salt
• Pepper
• 200 g spinach
• 100 ml Soy drink (Soy milk)
• 2 tbsp Almond butter (à 15 g)
• 2 tbsp lemon juice

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and ginger. Heat 2 tbsp of coconut oil in a pot. Add the onion, garlic, and ginger and sauté for 1 minute over medium heat. Add turmeric, cumin, and coriander and cook for 2 minutes. Pour in the broth and bring to a boil. Add the lentils and simmer covered over medium heat for about 15 minutes, adding broth as needed.

2. 2.

   Meanwhile, cut the tofu into cubes. Heat the remaining oil in a pan. Fry the tofu cubes in it over medium heat for 5 minutes. Season with salt and pepper.

3. 3.

   Select, wash, dry shake, and roughly chop the spinach, puree half of it with soy drink. Mix the puree with almond butter into the dal and season with lemon juice, salt, and pepper, mix in the remaining spinach and spread on bowls. Sprinkle with fried tofu cubes.