Ingredients
1
tablespoon canola oil
1
small onion, chopped (1/4 cup)
1 1/2
teaspoons curry powder
1/2
teaspoon ground cumin
1
clove garlic, finely chopped
1/3
cup dried lentils, sorted, rinsed
2 1/2
cups fat-free vegetable broth with 1/3 less sodium (from 32-oz carton)
4
oz firm tofu (from 12-oz package)
3/4
cup coarsely chopped fresh broccoli
2
tablespoons chopped fresh parsley
Preparation
In 2-quart saucepan, heat oil over medium heat. Add onion, curry powder, cumin and garlic; cook, stirring occasionally, 4 to 6 minutes or until onion is tender. Stir in lentils and broth. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
Meanwhile, cut tofu into 1/2-inch pieces.
Stir tofu, broccoli and parsley into simmering lentil mixture. Cook over medium heat about 5 to 8 minutes, stirring occasionally, until broccoli is crisp-tender.
