When we got married, my husband and I worked out a pact: I’ll eat more red meat and he’ll eat vegetarian once a week. In fact, he almost agreed to a weekly vegan meal until he realized that meant no cheese. The rules are clear — by vegetarian, I do not mean fettuccini alfredo or mac’n’cheese but meals centered on vegetables. Potatoes not included.
One of my long-standing favourite vegetarian meals is a curried lentil tofu soup. A yoga teacher gave me this recipe to fuel me through an intense detox workshop. I later simplified it for those nights when I rush home from yoga at 8 p.m. It’s perfect for midweek dinners in the middle of winter: fast, easy, filling and hot.
It’s even boy approved, albeit with the caveat that he’d replace the tofu with shrimp or chorizo sausage — which rather defeats the purpose.
- 1 tablespoon extra virgin olive oil
- 1 carrot, thinly sliced
- 1 small white onion
- 1.5 cups of halved cherry tomatoes
- 1 can lentil soup
- 2-4 tablespoons curry paste
- Optional: one-half package of Silver King Tofu (I like the seaweed variety the best)
- several handfuls of spinach
In soup pot, heat olive oil on medium-high heat. Stir in the onion and carrots until soft. Then, mix in two tablespoons of the curry paste and tomatoes until it turns “saucy.” Sometimes, I’ll pan sear the tofu in cubes at this point.
Add the soup, bring it to a boil. Stir in spinach and tofu, pan-seared or raw and crumbled, as well as any additional curry paste to get it to desired spiciness. Simmer for 10 minutes. Serve with hot pita or naan breads, and thick yogurt.
(Yes, I suppose it would work very well with chorizo sausage if that’s the way you roll.)