Lentil & coconut soup with spiced tofu patties
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to weeknight dinners because it comes together in just fifty minutes from start to finish. The creamy coconut soup paired with crispy spiced tofu patties creates the most satisfying bowl, and lentils are packed with protein and fiber to keep you feeling full and energized. I love how simple it is to make, with the curry paste doing most of the flavor work for you. It's the kind of comforting, nourishing meal that makes you feel like you've spent ages in the kitchen, but honestly, you barely have to think about it.
Ella x
Ingredients
- 300 gramsclearspring organic tofu( pack PlantLiving: Organic Firm Tofu)
- 2onion(onions, chopped)
- 4 tbspkeralan curry paste(Keralan Style Spice Paste)
- 40 gramsbreadcrumbs(Dried White Breadcrumbs)
- 25 gramscoriander(leaves chopped)
- 3 tbspcoconut oil
- 2carrots(roughly diced)
- 175 gramsred split lentils
- 2vegetable stock(pots)
- 2 tspground turmeric
- 160 mlscoconut cream
Detail level
Instructions
- 1
Break the tofu into several thicknesses of kitchen paper. Cover with more paper and press firmly to remove as much liquid as possible. Transfer to a bowl. Add ¼ of the onions and all the spice paste, breadcrumbs and ⅔ of the coriander. Beat together well. Divide the mixture into 4 portions and pack each firmly into a burger shape.
- 2
Heat 1 tbsp coconut oil in a large saucepan and gently fry the remaining onions and the carrots for 5 minutes. Add the lentils, stock pots, turmeric, coconut cream and 750ml water. Bring to a gentle simmer and cook for 15 minutes until the lentils are cooked and the soup has a thick, creamy consistency.
- 3
Heat the remaining coconut oil in a large frying pan, then fry the tofu patties for 3-4 minutes on each side until golden.
- 4
Ladle the soup into shallow bowls, place a patty on top of each and serve, sprinkled with the remaining coriander.
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