One-pot, One-dish Lentils with Tofu and Spinach

Indian cuisine consists of a variety of regional and traditional dishes due to the soil, climate, culture, ethnic groups, and occupations, plus add the religious and colonial influences, over its past 8 000-year history!

So, one-pot, one-dish makes this dinner easy, more or less.

टोफू और पालक के साथ दाल (Hindi)

/tophoo aur palak ke spath daal/

Serves चार /cāra/ 4

8 Tbs. (240 ml) olive oil

4 chopped organic onion

8 minced organic garlic cloves

5 tsp. (20 g) garam masala

4 tsp. (8 g) grated ginger 

pinches of cayenne pepper to taste

8 cups (1920 ml) organic chicken or vegetable broth

2 cup (260 g) each organic: quartered cherry tomatoes &  red lentils

minced cilantro or parsley to taste

1 pound (455 g) firm, cubed organic tofu

organic baby spinach

cooked rice

Serve with 

• slices of pita bread or gluten-free bread
• rice
• (dairy-free) organic yogurt

~Hindi is the most spoken language out of the 22 official languages. But there are about 1 369 dialects and 121 languages in India.~

एक /ek/ 1. Heat 1 Tbs. (15 ml) oil in a saucepan over medium heat.

दो /do/ 2. Cook the onions for about 5 minutes.

तीन /teen/ 3. Stir in the ginger and cayenne, cook 30 seconds.

चार /cāra/ 4. Stir in the broth and lentils. Cook over low heat, 12-15 minutes.

पांच /pāṃca/ 5. Stir tofu and spinach into the lentils and cook 2-3 minutes. 

छः /chaḥ/ 6. In a bowl, combine the tomatoes, cilantro/parsley, lime juice, and 1 Tbs. (15 ml) oil.

 (a) It can be made for up to 2 days, in the refrigerator.

सात /sāta/ 7. Add the tomatoes mixture to the lentil pan and side bowl of both dairy-free and plain yogurt, if needed.