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Stewed Green Lentils with Greens, Mushrooms, Tofu, and Cauliflower

35 min Vegan (Plant diet) Lunch Dairy freeGluten freeHigh proteinLactose free
359
Calories
31g
Protein
8g
Fat
41g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Spinach - 20 g (1 cup)
  • Turmeric - 0.3 g (1 pinch)
  • Tomato - 50 g (0.5 whole)
  • Tofu - 100 g
  • Lentils - 60 g (0.3 cup)
  • Cauliflower - 100 g
  • Mixed greens - 5 g (1 tbsp)
  • White mushroom - 150 g

How to make:

  1. Soak lentils for a couple hours and boil. Add turmeric at the end of cooking
  2. Chop mushrooms and put in a pan. Add spinach, tomato, and cauliflower cut into small inflorescences and stew until tender (10-15 minutes)
  3. Add tofu, spices to taste, stir and simmer another 5 minutes. Serve with lentils. Sprinkle with greens
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