Lunch · Middle eastern
Red lentil, spinach and tofu soup
A thick cumin and turmeric lentil soup with tomatoes, spinach and cubes of tofu.
- Serves
- 3
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 bowls- 200 g red lentils, dry
- 200 g firm tofu, cubed
- 150 g baby spinach
- 150 g onion, diced
- 100 g carrots, diced
- 400 g canned diced tomatoes
- 700 ml vegetable broth
- 1 tsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1 tbsp lemon juice
Method
Heat the oil in a pot over medium heat and cook the onion and carrots for 5 minutes.
Add the cumin, turmeric, lentils, tomatoes, broth and salt. Bring to a boil, then simmer for 18 minutes, until the lentils break down.
Stir in the tofu and spinach and cook for 2 minutes, until the spinach wilts.
Add the lemon juice and serve. Keeps 4 days in the fridge and freezes well.