Indian Lentils and Tofu with Rice
- 2 Tbs olive oil
- 1 small onion, finely chopped (1 cup)
- 1 clove garlic, minced
- 14 oz package organic firm tofu, drained and chopped into ½ inch cubes
- 1 tsp ground cumin
- 1 cup green French lentils, rinsed
- ½ cup white basmati rice
Heat olive oil in large skillet over medium heat. Add onion and garlic and sauté 5-7 minutes or until onions are soft. Add cumin and tofu and cook 1 more minute gently incorporating ingredients. Inhale deep because it smells so good! Stir in lentils, rice, and 2 ½ cups water. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until lentils and rice are tender. If needed, season with salt and pepper once more.
My hubbie brought home a loaf of fresh-baked Cranberry Walnut bread from Belen Artisan Bakers in Escondido, CA. Apparently, he picked it up at a farmer's market today. We enjoyed the bread with the Indian Lentils and Tofu with Rice, even though they were an odd match -- it totally worked.
Because of its ease and the yum factor, this recipe is now officially part of my basic repertoire.