Lentil & Mushroom Soup with Tofu
PREP 10 MIN•COOK 40 MIN
They said it was impossible, but Dan's soup is a weeknight wonder that will simultaneously warm you up and chill you out. Whip up a pot to get nourished and feel content.
DF
EF
GF
NS
NF
VE
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Number of servings
2
1 tsp olive oil
1⁄2 onion diced
50g button mushrooms sliced
250g firm tofu cubed
1 1⁄2 garlic cloves minced
1⁄2 tsp ground cumin
1⁄2 tsp sweet paprika
1 1⁄2 sprigs of fresh thyme leaves stripped, plus extra to serve
1⁄2 can of crushed tomatoes (14 oz can)
1⁄2 cup (100g) dried green lentils rinsed
2 cups (500ml) vegetable stock
1⁄2 cup (125ml) water
1 cup (40g) baby spinach leaves
salt & pepper, to taste
1⁄2 tsp chilli flakes or to taste
In a large pot or Dutch oven, heat oil and sauté onion until golden, about 5 minutes.
Add the mushrooms and tofu and sauté for 3-4 minutes.
Add garlic, spices and thyme, and stir for 30 seconds to a minute to incorporate.
Add tomatoes, lentils, stock and water. Cover, bring to the boil and reduce to a simmer. Cover and cook for about 30 minutes or until lentils are tender.
Remove from heat and stir through spinach to wilt, and adjust seasoning.
Top with chilli flakes and extra thyme leaves to serve.
Energy (kJ)
1654 kJ / 395 cals
Protein
30 g
Fat
13.6 g
Sat. Fat
2.5 g
Carbs
30.1 g
Sugar
5.4 g
Fiber
14.2 g
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