Braised Lentils With Spinach And Tofu Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring tender lentils, wilted spinach, and protein-rich tofu, all simmered in a flavorful broth.

Ingredients

• 100 g Baby Spinach
• 500 g Carrot
• 100 g Celery Stalk
• 200 g Diet Tofu Soya Tofu
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 80 g Knorr Vegetables Stock Cubes
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 100 g Everest White Pepper

Instructions

1. 1. Pour enough cold water over the carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers.
2. 2. Season with salt and bring to a boil over high heat. Adjust the heat to maintain a gentle boil and cook, covered, until the carrots and celery are tender, about 20 to 25 minutes.
3. 3. While the vegetables are cooking, cut the tofu into small cubes and set aside.
4. 4. Drain the vegetables, discard the bay leaves, and transfer the vegetables to a large skillet.
5. 5. Add the tofu cubes, vegetable stock, and canola oil to the skillet. Season lightly with salt and white pepper.
6. 6. Bring the mixture to a boil and cook until the liquid is reduced enough to coat the vegetables and tofu, about 3 minutes.
7. 7. Scatter the spinach over the vegetables and tofu, and toss gently until the spinach is wilted, about 1 minute.
8. 8. Taste and adjust seasoning with salt and white pepper if necessary.
9. 9. Serve immediately as a warm and satisfying dinner.