Lentil stew and pan seared tofu

Yesterday I was planning to make a curried lentil & carrot soup. I started to gather the ingredients and found out I was out of curry powder so had to change plans. Ended up with this simple lentil stew replacing the curry with oregano and cumin. It turned out really delicious.

I also used some fettuccini but any pasta would work.

🌿 1 chopped onion

🌿 3 large chopped carrots

🌿 4 minced garlic cloves

🌿 1 28oz can unsalted diced tomatoes

🌿 4 cups low sodium vegetable broth

🌿 1 cup water

🌿 2 tsp oregano

🌿 2 tsp cumin

🌿 1 tsp salt

🌿 black pepper to taste

🌿 fettuccini or other noodles

Sautee the onion in a little bit of oil until translucent.

Add the garlic, stir for a minute or two.

Add the carrots and the spices, mix.

Add lentils, tomatoes, broth, water and fettuccini.

Bring to a boil, cover and reduce the heat to low.

Cook for 20 to 30 minutes, until the lentils are cooked.

For some added protein and to make the dish more interesting, I topped it with pan seared tofu that I made while the stew was cooking.

🌿 16 oz extra firm tofu

🌿 ½ Tbsp EVOO

🌿 1 Tbsp low sodium tamari or coconut aminos

🌿 ½ Tbsp maple syrup

Drain the tofu and chop it into small cubes.

Warm the olive oil in a large skillet, add the tofu and the tamari and maple syrup.

Pan sear the tofu until it turns golden brown.

Watch this video for a visual of the recipe: