Lunch

Lentil Stew with Zucchini and Tofu is for Lunch.

Lentil Stew with Zucchini and Tofu takes 30 minutes to prepare.

Lentil Stew with Zucchini and Tofu takes 40 minutes to cook.

Lentil Stew with Zucchini and Tofu makes 8 servings.

The ingredients for Lentil Stew with Zucchini and Tofu are:

Lentils
Zucchini
Tofu
Tomato
Onion
Cumin
Ginger powder
Olive oil
Tamari
Turmeric
Garlic

Here is how you make Lentil Stew with Zucchini and Tofu:

Sort, wash and cook 1 cup lentils in 3 cups water. Cook till soft, 30-40 min.While lentils cook, cube zucchini (I know recipe says sliced - Spark doesn't have a cubed zucchini option), chop onion, cube tofu and cut tomato into bite-sized wedges.Pour 1 cup water into a large skillet over medium heat. Add ginger powder, turmeric and cumin seeds, and stir to blend.When water begins to simmer, add onion and garlic. Cook until onion softens. Add water as needed to prevent scorching.Add tofu, tomato, zucchini and tamari. Stir to mix ingredients.Cover pan and simmer till zucchini is cooked (10-15 minutes), checking to make sure water hasn't evaporated.Stir in the cooked lentils and let everything simmer together for a few minutes.Remove from heat and stir in olive oil.Serve over rice, millet or other grain. It's good with flax seeds or other seeds sprinkled on top.Makes 8 one-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user TENBODIES.

The nutritional information for Lentil Stew with Zucchini and Tofu is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 192.9

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 265.2 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 8.8 g
• Protein: 14.7 g

The dietary needs meet for Lentil Stew with Zucchini and Tofu is Vegan