Red Lentil and Tofu Curry

I was looking for a recipe that uses red lentils and tofu (since that’s what I had on hand) and found this recipe.

Ingredients (after I did my normal tinkering)

• 1 block (14 ounces) extra-firm tofu
• 1 cup red lentils, uncooked
• 1 tablespoon olive oil
• 1 red onion, diced
• 3 carrots, peeled and diced
• 4 cloves garlic, peeled and minced
• 1-inch ginger root, peeled and minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 oz.) diced tomatoes, low sodium
• 1 can (14 oz.) light coconut milk
• 3 cups water
• 1 bunch red chard, chopped

Instructions

1. Drain the tofu and cut into 1 inch cubes
2. Brown the tofu in a non stick pan, without oil
3. In a 6 quart pot, brown the onion and carrots until softened and lightly caramelized
4. Add the garlic and ginger and cook for an additional minute, then add the curry powder, ground cumin, ground turmeric, and salt, stirring to coat the vegetables, and cook for another 30 seconds until fragrant.
5. Add the red lentils, and stir to coat with the spiced vegetable mixture. Pour in the diced tomatoes, coconut milk, and water and stir to combine. Bring to a boil, then reduce to a simmer, and allow to cook for about 15 minutes.
6. Add the tofu to the pot. Then add the red chard.
7. Cook for a few minutes, until the chard is wilted, and serve.

Options

1. Serve over basmati rice. Combine with some naan or pita if you want bread.
2. Chopped cilantro would be a nice touch
3. I normally add sriracha.
4. If you aren’t a tofu person, try replacing the tofu with around 12-16 ounces of diced chicken