Lentil Fennel Bowl with Tofu

Place the lentils in a colander and rinse well with cold water.

• ½ cup Red lentils

Thinly slice the onion and finely chop the garlic and carrot and put everything in a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 Carrot (~ 3.4 oz)

Thinly slice the fennel, coarsely chop the parsley and dice the tofu. Put the fennel and tofu into a bowl and the parsley into a second bowl.

• 1 Fennel bulb (~ 8.3 oz)
• 5 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
• 3.5 oz Smoked tofu

Heat the olive oil in a pot over medium heat. Fry the onions, carrots and garlic until the onions turn translucent.

• 1 tsp Olive oil

Add the lentils, tofu, and fennel and fry for approx. 2 minutes.

Add the vegetable broth and let simmer over medium heat until the lentils are cooked.

• 1 cup Vegetable broth

Season with salt and pepper. Serve the lentils and garnish with parsley.

• Salt
• Black pepper

Enjoy your meal!