Dahl with tofu and peas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 408.5
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 672.5 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 21.1 g
  • Protein: 27.1 g

View full nutritional breakdown of Dahl with tofu and peas calories by ingredient
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Serve over rice with cilantro and a lime wedge (and sambal oelek, obvs) Serve over rice with cilantro and a lime wedge (and sambal oelek, obvs)
Number of Servings: 8


    2 tablespoons olive oil
    2 onions, diced
    1 cup carrots, diced
    1 green apple, peeled, cored and diced
    4 garlic cloves, minced
    1 1/2 tablespoons garam masala
    1 1/2 teaspoons ground coriander
    1 teaspoon turmeric
    1/2 teaspoon cayenne pepper
    1 teaspoon curry powder
    pinch hot red pepper flakes
    2 cups dried red lentils
    4 cups vegetable broth
    1 small can tomato paste
    3 cups water
    1 lb firm tofu, cubed
    1 can chickpeas, drained and rinsed
    1 cup green peas
    1 can unsweetened coconut milk
    3 tablespoons lemon/lime juice
    1-2 tsp soy sauce


Heat oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add spicess; stir 1 minute. Add lentils; stir until coated. Add broth, water, tomato paste, carrot and apple. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes.
Puree soup a little bit with an immersion blender until smooth. Stir in tofu, peas, chick peas, coconut milk, and lemon/lime juice. Season to taste with salt/soy sauce.

Serving Size: 8

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