A MEAL YOU CAN MAKE
Tofu & red lentil stew
A generous tomato pot with cumin and spinach
About 54 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Firm tofu, drained, 2 cm cubes
- 160g Red lentils, dry
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 2 tsp Ground cumin
- 100g Spinach, washed
- 600ml Water
Allergens: Contains soya. Check all ingredient packaging, including sauces. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~538 kcal · 42g protein · 57g carbohydrate · 17g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Rinse 160g red lentils (dry) and read the packet cooking time. Drain and cube 400g firm tofu (drained, 2 cm cubes); check its packet instructions. Chop 150g onion (finely chopped) and 10g garlic (minced), wash 100g spinach (washed) and measure the remaining ingredients.
Start the pan
Warm 15ml olive oil in the pan. Soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced) and 2 tsp ground cumin for 1 minute. Stir in 160g red lentils (dry), 400g tinned tomatoes (chopped) and 600ml water; bring to a simmer. Gently add 400g firm tofu (drained, 2 cm cubes) and 100g spinach (washed).
Cook gently
Simmer gently, covered, over low heat. Stay nearby. Pause another hands-on task before stirring or adjusting the heat. Add a little water if the mixture catches or becomes too thick; extend the timer if the ingredients need longer. Follow the lentil and tofu packet cooking times if longer.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the lentils have no hard centre, the spinach is wilted and the tofu has had its packet cooking time. Stir gently before portioning. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.