Curry Lentils and Broccoli
This recipe is a great make ahead option for lunch or dinner to have throughout the week. If you are not a fan of tofu, you can substitute for 7 oz. of grilled skinless chicken breast. You can also swap the soy milk for another non-dairy unsweetened milk of your choice. We hope you enjoy!
*This recipe can be used while on the diabetes or weight loss programs
Recipe Highlights: Full of fiber Great source of protein Anti-inflammatory Full of antioxidants
Ingredients: (makes 5 servings) 14 oz. extra firm tofu ½ cup green lentils, washed and rinsed ½ cup red lentils, washed and rinsed ¼ Tbs. nutritional yeast (optional) 2 Tbs. curry powder 1 tsp. salt ½ tsp. turmeric 4 cloves garlic, minced 3 cups water ½ cup unsweetened soy milk 4 cups broccoli, frozen 2 packets stevia. (optional)
Preheat your oven to 410 degrees. While oven is preheating, cut your tofu into small-medium cubes.
Place tofu on baking sheet and cook for 20-25 minutes
While tofu is cooking place lentils, nutritional yeast, curry powder, salt, turmeric, garlic and water in a large pot and bring to a boil.
Cook for about 20 minutes, stirring occasionally, until lentils are soft.
Add broccoli, milk, stevia and cooked tofu.
Heat until broccoli is no longer frozen.