Ingredients
1 cup red lentils (high protein, cook quickly; substitute with green lentils)
1 block firm tofu (14–16 oz) crumbled
4 cups chopped fresh spinach
2 cups chopped bell peppers (any color)
1 cup diced fresh tomatoes
3 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tbsp fresh lemon juice
1 tbsp water for soaking lentils
Instructions
Rinse lentils and soak in warm water for 5 minutes, then drain
Heat olive oil in a pan and sauté garlic for 30 seconds
Add soaked lentils with 3 cups of water, cumin, and paprika; bring to boil
Reduce heat and simmer lentils for 15–20 minutes until tender
Meanwhile, crumble tofu into another pan and sauté with bell peppers until softened
Stir in spinach and tomatoes until wilted
Combine both mixtures in one pan, season with lemon juice, and cook 2–3 minutes
Serve warm, optionally garnished with herbs
Notes
Cook lentils and veggies in 3 cups water to avoid added fat
Tofu can be swapped with crumbled tempeh for a smokier flavor
Meal preps well for up to 3 days in sealed containers
Use lemon zest for extra brightness if desired
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Stovetop
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 0mg