⏱ 30 min 🔥 649 kcal 💪 42 g protein 🍃 22 g fiber 🥗 2 servings
Instructions
1 Soak lentils in cold water for at least 2 hours. Rinse and drain before using.
2 Dice potatoes, carrots, bean curd, onions, mince garlic, cut broccoli into florets.
3 Add oil to the pot, saute the onion and garlic on medium heat for about 5 minutes. Add carrots, saute for another 1 minute.
4 Add potatoes, lentils, bean curd, water, garam masala, turmeric, salt, and tomato paste. Give it a stir, cover and cook for about 15-20 minutes or until the potatoes are soft.
5 Add the broccoli and cook for another 3 minutes.
Tips
1 A note on sodium: The five-spice bean curd I got was already well seasoned and pretty high in sodium. I would be cautious with additional sodium-containing condiments when cooking with bean curd. One way to reduce sodium intake is to blanch the bean curd slices in water for a few minutes and drain before using.
2 Change it up: other leafy veggies such as spinach, kale, collard greens will also work in this soup.
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