The 30min Lentil Recipe I make on Repeat!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and are often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola oil is often less expensive.

Preheat the oven to 400.

Pat dry 350 g of extra firm tofu and slice into bite-sized cubes.

Transfer the tofu cubes onto a baking tray lined with parchment paper and sprinkle with salt and pepper.

Bake in the oven for 20 to 25 minutes.

Place 1 and 1/2 cups of basmati rice into a small saucepan and rinse 2 to 3 times to remove excess starch.

Crush 3 cardamom pods and add to the rice with 1 and 1/2 cups of water and about 2 teaspoons of chili oil.

Heat the saucepan on medium-high heat, stir the rice when the water begins to bubble, then turn the heat down to medium-low, cover, and cook for 15 minutes.

Dice 1 large red onion and chop 2 large pieces of garlic and an optional red chili pepper.

In a saute pan over medium heat, add 2 tablespoons of avocado oil and 1 teaspoon each of cumin seeds and fennel seeds, frying for 20 to 30 seconds.

Add the diced red onions and sauté for 4 to 5 minutes.

Slice in half 1 cup of cherry tomatoes and add to the pan with the garlic and optional red chili pepper, sautéing for a couple of minutes.

Add 1 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon turmeric, stirring well.

Add the cherry tomatoes and sauté for another couple of minutes to deglaze the pan.

After 15 minutes, turn off the heat for the rice but let it steam for another 10 minutes.

Add 1 and 1/2 cups of red lentils to the pan with 2 and 1/2 cups of water and 1/2 cup of coconut cream, bringing to a boil.

Once boiling, turn the heat down to just under medium, cover, and cook for 8 to 10 minutes.

Add 100 g of fresh spinach and fold it into the mixture until wilted, about 1 minute.

Stir in 1 tablespoon of garam masala and add the baked tofu, mixing well.

Plate the rice and garnish with a little coconut cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary