Lentils with Tofu, Potato and Carrot

Ingredients

• Lentils3/4 cup (150 g)
• Tofu100 g
• Carrot1/2 medium (30 g)
• Potato1/2 medium (90 g)
• Bay Leaves1 count (1 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe, you need cooked lentils.

2. 2

   Step 2

   Peel and dice the potato and carrot. Boil water with some salt, bay leaves (optional) and add the potato with the carrot.

3. 3

   Step 3

   Cook until soft.

4. 4

   Step 4

   In the meantime, drain the tofu and cut as desired. Add salt and pepper to taste and any spices you like.

5. 5

   Step 5

   Heat half the oil in a pan and add the tofu. Cook each side for 2-4 minutes over medium heat until browned.

6. 6

   Step 6

   Put the potato, carrot, lentils and tofu on a deep plate. Add some chopped parsley, the remaining oil and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentils with Tofu, Potato and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.