- Prep Time: 30 minutes
- Serves: 4
- Ingredient Notes: Vegan, Vegetarian, Peanut-free, Egg-free, Corn-free
Ingredients
- 2 cups Field Day Organic Lentils
- 2 teaspoons salt
- 1 package (16 ounces) Island Spring Organics Traditional Firm Tofu
- 1 can (15.5 ounces) Field Day Organic Garbanzo Beans
- 1 can (14.5 ounces) Field Day Organic Diced Tomatoes
- 1 pouch (6 ounces) Simply Organic Madras Curry Simmer Sauce
Directions
Bring 8 to 10 cups water to a boil. Add lentils and salt. Reduce to a simmer and cook lentils until tender, about 20 to 25 minutes.
While lentils are cooking, cut tofu into 1/2-inch cubes. Drain garbanzos. When lentils are done, drain, reserving about 3 cups of cooking liquid. Set lentils aside.
Place cooking pan back over medium heat and add garbanzos, tomatoes and curry sauce. Bring to a simmer and cook 3 to 4 minutes.
Fold in cooked lentils. Add 1 to 3 cups cooking liquid as needed to create a saucy stew. Gently fold in as much tofu as desired and bring back to a simmer.
Serve with any of the optional garnishes.
Special notes:
Infuse some extra flavor (stir in with tomatoes and sauce):
- 12 to 16 ounces ground lamb or chicken, cooked
- 1 cup frozen peas
- 3 cups fresh spinach leaves or other tender leafy greens
Optional garnishes:
- Yogurt
- Mint, chopped
- Cilantro, chopped
- Green onions, sliced
- Green chiles, chopped
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