I have the recipe below for soup and would like to add Tofu. Which type of Tofu is best. How much Tofu should I add? At what point should I add it?
Optional topping ingredients are not included in the nutritional info.
INGREDIENTS
SCALE1X2X3X- 1 and ½ tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- 1 teaspoon dried mint
- salt to taste
- 1 cup red lentils, rinsed
- 5 cups spinach, chopped
- 5 cups water
- 1 tablespoon lemon juice
Optional Topping:
- 1 tablespoon coconut yogurt
- 2 tablespoons chopped parsley
- A pinch of black pepper, freshly crushed
- A pinch of red pepper flakes
- Saute onion and garlic with olive oil in a large pan over low heat until slightly golden, about 3-4 minutes.
- Stir in paprika, cumin, black pepper, dried mint and salt. Cook for one minute, stirring occasionally.
- Add in lentils, spinach, water and lemon juice. Cook until everything is mushy, for 30 minutes.
- Remove from the heat. Use a hand blender and blend until smooth. Stir and simmer for 2-3 minutes and remove from the heat. Taste and adjust salt and lemon to your liking.
- Serve with a swirl of coconut yogurt, chopped parsley, black pepper and red pepper flakes.
NOTES
Thin the coconut yogurt with a little water and then make the swirl on the soup when serving.Optional topping ingredients are not included in the nutritional info.
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