Curried Tofu-Lentil Stew
with Pepitas- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Egg
- Soy
- Sulphites
- Fish
- Crustaceans
- Triticale
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mirepoix (onion, carrot, celery) • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Pepitas • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Garlic • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
1 unit(s)
Lentils, canned
(May be present: Gluten, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
56 g
Baby Spinach
2 unit(s)
Garlic, cloves
113 g
Mirepoix
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain then rinse lentils.
- Pat tofu thoroughly dry with paper towels, then cut into 1/2-inch cubes.
- To a foil-lined baking sheet, add tofu, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.
- Heat a large pot over medium. When hot, add 1 1/2 tbsp (3 tbsp) oil, then garlic and mirepoix. Cook for 3-4 min, stirring often, until fragrant.
- Add lentils, crushed tomatoes, curry paste, 1 1/2 cups (3 cups) water and stock powder. Cook for 10-12 min, stirring often, until lentils are tender. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add pepitas and 1/2 tbsp (1 tbsp) oil. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate. Season with salt and pepper.
- Add spinach to the large pot. Cook for 1-2 min, stirring often, until spinach has wilted.
- Divide crispy tofu between bowls, then spoon lentil stew over top.
- Sprinkle with pepitas.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The lentil curry stew is excellent, but some found the tofu bland. The pepitas add a nice crunch.
- Ease of prep: Consider cutting tofu into smaller pieces and cooking longer for better texture and flavor absorption.
- Suggestions: Add more fresh vegetables and potatoes to boost the dish's heartiness and variety.
