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High-protein Lentil Braise with Flatbread

PREP 10 MIN
COOK  20 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

150g firm tofu grated

2 tsp ground garam masala

1 spray olive oil

1 onion thinly sliced

2 tsp curry powder

1 tsp garlic powder

1 tin of lentils (400g tin) drained & rinsed

13 cup (100ml) reduced-fat coconut milk (tinned)

23 cup (150ml) vegetable stock

2 cups (80g) baby spinach leaves

salt & pepper, to taste

1 long red chilli sliced

2 tbs Greek yogurt (or dairy-free alternative)

1 wholemeal pita bread or pocket, small (50g) (or gluten free) toasted

Methodbased on 2 servings
1

Preheat the oven to 200°C/fan-forced 180°C/gas 6 and line a baking tray with baking paper.

2

Press grated tofu between 2 sheets of paper towel to remove any excess moisture, and transfer to prepared tray.

3

Toss tofu with garam masala, spread in a shallow layer and spray lightly with oil.

4

Bake for 10 minutes, stir, then bake for a further 10 minutes or until lightly coloured and crisp around the edges.

5

Meanwhile, heat a large non-stick frypan over low-medium heat. Spray with oil and add onion. Cook, stirring occasionally for 4-5 minutes or until onion has softened. You may need to add a splash of water.

6

Add curry powder and garlic powder and cook, stirring for a further minute or until fragrant.

7

Add lentils, coconut milk and stock (or water) and cook stirring, for 5 minutes or until heated through and slightly thickened. 

8

Stir in spinach until wilted. Adjust seasoning with salt and pepper.

9

Stir in most of the crispy tofu, reserving some to scatter over the top.

10

Divide lentil braise between bowls, scatter over remaining crispy tofu and chilli and serve with yogurt and warm bread.

Nutritional Informationper serving

Energy (kJ)

1820 kJ / 434 cals

Protein

27.5 g

Fat

13.9 g

Sat. Fat

5.6 g

Carbs

42 g

Sugar

7.3 g

Fiber

14.6 g

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