The 30min Lentil Recipe I make on Repeat!

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Pat the tofu dry, cut it into bite-sized cubes, spread them on a parchment-lined tray, season with a pinch of salt and pepper, and bake for 20–25 minutes.
2. Rinse and drain the basmati rice in a small saucepan. Crush the cardamom pods and add them with the rice, 1 1/2 cups water and 2 tsp chili oil. Bring to a bubble over medium-high heat, stir, then lower to medium-low, cover and cook for 15 minutes.
3. Rinse and drain the red lentils and set them aside. Finely dice the red onion, garlic and red chili.
4. Heat a sauté pan over medium heat, add 2 Tbsp avocado oil, then the cumin and fennel seeds, and fry for about 30 seconds.
5. Add the red onion and sauté for 4–5 minutes. Halve the cherry tomatoes, then add the garlic and chili and sauté for a couple of minutes. Add 1 tsp salt, smoked paprika, cayenne and turmeric, then the tomatoes, and sauté for another couple of minutes.
6. After the rice has cooked 15 minutes, turn off the heat and let it steam for another 10 minutes.
7. Add the lentils to the pan, then 2 1/2 cups water and the coconut cream (keeping a little for garnish). Bring to a boil, lower the heat to just under medium, stir, cover and cook for 8–10 minutes.
8. Stir in the spinach until wilted, then the garam masala, then the baked tofu. Remove the cardamom pods from the rice and fluff it with a rice paddle. Serve with the rice, topped with the reserved coconut cream.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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