Green Curry Lentil Soup with TOfu

I am a sucker for a good, hearty soup, especially when there is crispy tofu on top. This is a great recipe to make at the beginning of the week and use the leftovers as lunch throughout the week. This recipe is inspired by an amazing Bon Appétit recipe I loved, but modified to fit my needs a bit closer!

In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!

Serving Size: 4+ leftovers

Total Cook Time: 1 hour

• Prep Time: 20 min

• Cook Time: ~40 min

Ingredients

• 1 jar of green curry paste

• 1 sweet potato, peeled and chopped into cubes

• Bundle of carrots (about 4), peeled and chopped

• Green lentils, dry, 1 cup

• Vegetable broth, 4 cups (recommend buying 2 containers incase you need more)

• 2 hearty handfuls of spinach

• 1 can (14oz) coconut milk

• Coconut aminos

• Sesame seed oil

• Arrowroot starch, 1 tbsp

• Ginger

• Garlic

• Pinch of salt & pepper

• Olive oil

• Parchment paper

Instructions

1. Preheat the oven to 375 degrees.

2. Prepare the tofu. Wrap it in paper towels and gently press down, alternating sides - you want to gently press the water out of tofu. Then slice the tofu into cubes. I recommend slicing lengthwise and then laying down to each strip into cubes. After cubed, place paper towels on top and press the water out again.

3. Once the cubed tofu is ready, transfer it to a bowl and add in enough coconut aminos to coat the tofu, a couple dashes of sesame seed oil, and 1 tbsp (or less) of arrowroot starch. Toss it around gently to thoroughly cover the tofu, and let marinate for ~5 minutes.

4. Cover a sheet pan with parchment paper and spread the tofu evenly across. Put in the oven and bake for about 30-40 minutes. Flip the tofu halfway through. You’ll know the tofu is ready when it is brown and crispy all around.

5. Then prepare your vegetables. Peel the sweet potato and carrots (4) and chop into cubes/bite-size pieces. Add the chopped up sweet potato and carrots into a deep pan, drizzle with olive, season with garlic and ginger, and sauté for about 8 minutes.

6. Then add in the entire container of green curry paste and stir it to coat the vegetables thoroughly, about 2 minutes.

7. Add 1 cup of dry green lentils to the pot and the whole container (4 cups) of vegetable broth. Stir thoroughly and re-season if needed with garlic and ginger. Bring to a rolling boil & then reduce to a simmer for about 20 - 25 minutes, or until the vegetables are soft and the lentils are tender.

8. Once the vegetables and lentils are ready, add the can of coconut milk and a big handful of spinach. Keep at a simmer until the spinach is completely wilted. Add a couple dashes of coconut aminos and sesame seed oil.

9. Ladle the soup into bowls and top with the crispy tofu to enjoy!

Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.