Curry powder and fresh ginger are both known for their digestion-boosting powers, and ginger in particular may have anti-inflammatory benefits. Lentils are also packed with fiber, nutrients, and protein, making this a complete and balanced vegetarian meal. If you're not a fan of tofu, you can always substitute chicken, lean beef, or pork.
Ingredients
- 1 cup dried lentils
- 1½ cup water
- 1 tbsp chopped shallots
- 2 tsp ginger, minced
- 2 tsp curry powder
- 2 tbsp sherry vinegar
- 3 tbsp olive oil
- ¼ cup cilantro
- 2 cup kale, diced
- 5 oz tofu, firm
- 2 tbsp soy sauce
Directions
Prep:
Cook:
Total:
- Sweat the chopped shallot and ginger in a saucepan on low heat. Add the lentils and curry powder.
- Cook for a minute, then add the water. Simmer until the liquid has evaporated and the lentils are tender, about 20 minutes. Allow to cool.
- Cut the tofu into 1/4-inch chunks, and marinate in soy sauce.
- Finish the lentils by adding in the remaining ingredients. Serve topped with marinated tofu.