This is a recipe I make often, sometimes as a stew and sometimes as a soup. I hope you like it!
Healthy lentil stew
1 cup of red lentils, picked and rinsed.
1/4 of chopped onion
lime juice
1 teaspoon of cumin
1 teaspoon of chili pepper powder
1 teaspoon of freshly ground pepper
1 tablespoon of olive or grapeseed oil
1/2 pound of fresh spinach
1/2 pound of firm tofu, cubed.
1 cup of tomato paste (or fresh tomatoes, blended)
3 cups of vegetal broth or water
Himalayan salt
Sauté onion and garlic in oil at medium heat, then add cumin and chili powder, stir in tomato paste, and cook a few minutes. Add broth, water, red lentils, and diced carrot, and simmer for 30 minutes. Add diced tofu and salt to taste, adjust the liquid. (e.g. more water to get a more soupy, less water for a stew type of meal) Add about a half pound of spinach at the very end.
Squeeze a few drops of lemon juice to taste.
Recipe modified from cooking.nytimes.com
