Tofu & Green Lentil Kitchari Bowl


Serves 2-4

2 x cups green lentils (tinned lentils also an option)
360g of firm smoked tofu
1/2 cup coconut milk
1 1/2 cups filtered water or vegetable stock
2 cups of vegetables, for example celery, carrot, garden peas, green beans
2 tbsp ghee (or flax-seed oil, or coconut oil)
1 inch fresh grated ginger root
2 cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin
1/2 tsp fennel seeds

To serve:

Fresh coriander, lemon juice


Wash thoroughly and soak the green lentils for a few hours prior to cooking by covering with ample water on the hob, bring to the boil and simmer for approximately 20 mins.

Sauté the fresh ginger and the spice mix into the ghee to release the flavours. Add the tofu to absorb all the flavours and cook through. Use extra water as necessary. Add the vegetables to soften for a few minutes, then add the coconut milk and filtered water and simmer for approx 6 mins. Add the lentils and continue to simmer until everything is heated through, approximately 3 mins.