A quick and easy stew using lentils, tofu and vegetables. The jalapeño sauce used in this recipe is easy to make - just boil up a load of whole jalapeños with a quarter of onion. Once softened, drain the water, remove the seeds and stems from the cooked jalapeños and blend in a food processor. Store the sauce in an air-tight container in the fridge. It's great to stir into a stew or a stir fry, or blend into a hummus/dip. I also like to add a spoonful on top of scrambled eggs for an extra spicy kick!
Makes 4
Ingredients:
- 170g / 6oz lentils, dry
- 110g / 4oz onions, chopped
- 2 cloves garlic, chopped
- 85g / 3oz celery, chopped
- 85g / 3 oz green pepper, chopped
- 800g / 29oz / 2 cans chopped tomatoes, petite diced
- 33g / 2tbsp tomato paste
- 50g / 2oz jalapeño sauce (boiled and blended jalapeños)
- 450g / 16oz tofu, firm, chopped
Method:
- Boil the lentils in water until soft, about 30 minutes, then drain.
- In a pan, sprayed with cooking spray, cook the onion and garlic for about 5 minutes, additing a splash of water if necessary.
- Add the celery, pepper, chopped tomatoes and tomato paste and cook for another 5 minutes.
- Add the jalapeño sauce, tofu and cooked lentils and simmer gently for 10 minutes until most of the liquid has been absorbed.
- Serve with brown rice, quinoa or courgette noodles. ENJOY!
Nutritional Information:
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