Name: Colin’s lentils with tofu and vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 100ml olive oil, plus extra for shallow frying; 2 brown onions, finely sliced; 6 cloves garlic, finely sliced; 1 medium eggplant, cut into 2cm cubes; 250g brown and king brown mushrooms, sliced; 2 birdseye chillies, finely chopped; 1 bunch curry leaves (4 stalks), plus extra fried leaves to garnish; 3–4cm piece fresh turmeric, finely grated; 5cm piece fresh ginger, finely grated; 3 cups yellow lentils; 500ml (approx) water or vegetable stock; 250g firm tofu, cut into 2cm cubes; Juice of 1 lemon; Sea-salt flakes and freshly ground black pepper, to season; Roti or naan bread, to serve

A delicious lentil and tofu dish that’s so good, you won’t even realise it’s vegetarian. With mushrooms, eggplant and loads of spices, this dish is the perfect way to warm up on a cold day.

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Ingredients

100ml olive oil, plus extra for shallow frying

2 brown onions, finely sliced

6 cloves garlic, finely sliced

1 medium eggplant, cut into 2cm cubes

250g brown and king brown mushrooms, sliced

2 birdseye chillies, finely chopped

1 bunch curry leaves (4 stalks), plus extra fried leaves to garnish

3–4cm piece fresh turmeric, finely grated

5cm piece fresh ginger, finely grated

3 cups yellow lentils

500ml (approx) water or vegetable stock

250g firm tofu, cut into 2cm cubes

Juice of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

Roti or naan bread, to serve

Method

Step 1

Heat oil in a large saucepan on medium heat. Add onion and cook, stirring, for 5 minutes or until golden.

Step 2

Add garlic and eggplant, then cook for a further 3–4 minutes, or until golden. Stir in mushrooms, chilli, curry leaves, turmeric, ginger and lentils.

Step 3

Add enough water or stock to cover lentils. Stir in tofu. Simmer on low, stirring occasionally, for 15–20 minutes, adding extra water or stock as needed, until lentils are just tender. Stir in lemon juice. Season.

Step 4

Serve curry with roti or naan and garnish with fried curry leaves.

tofu and lentil vegetable stew in two green bowls with naan on the side — (Photography: Tim Roberts, Styling: Michele Cranston)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

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