Red Lentil and Tofu Curry

111 Reviews
86% would make this recipe again

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Preparation : 10 min Cooking : 20 min
390 calories/serving


1 onions, finely chopped 200 g
2 cloves garlic, minced
2 tbsp gingerroot, minced 26 g
1 cup red-orange lentils (dried), rinsed and drained 170 g
1/4 cup canola oil 65 mL
3 cups water 750 mL
440 g firm regular tofu, cut into 1 cm cubes 2 1/4 cups
1 1/4 tsp curry powder 4 g
3/4 tsp cayenne pepper 2 g
1 tsp salt 5 g
1/3 cup fresh cilantro 12 g

Before you start

It is not necessary to soak the lentils in advance.


  1. Rinse and drain the lentils, then set aside.
  2. Finely chop the onion. Mince the garlic and ginger.
  3. Heat half of the oil in a saucepan over medium heat. Add the onion and garlic, then sweat 2 min, with stirring, until translucent. Add the ginger and cook, with stirring, 1 min. Add the lentils and water, bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are cooked and fall apart, about 15 min.
  4. Rinse the tofu, then cut it into 1 cm cubes. Press the cubes gently between paper towels to remove excess moisture.
  5. Heat the remaining oil in a small skillet until hot but not smoking, then stir in the curry powder and cayenne. Cook 30 seconds with stirring, then add the spiced oil to the lentils. Gently add the tofu cubes and season with salt. Cook 2 min, then remove the pan from the heat, cover and let stand 5 min to allow the flavours to develop.
  6. Sprinkle with fresh cilantro leaves and serve.

Nutrition Facts Table

per 1 serving (300 g)


% Daily Value




19 g

30 %

Saturated 1.9 g
+ Trans 0.2 g

11 %


0 mg


510 mg

21 %


32 g

11 %


6 g

22 %


3 g

Net Carbs

26 g


26 g

Vitamin A

5 %

Vitamin C

10 %


19 %


37 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Fibre, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B6
Source of  :
Omega-3, Vitamin B2
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 3
Fats 3 ½

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111 Reviews (102 with rating only) 86% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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march 17, 2010 | I would make this recipe again

I grated the ginger instead of mincing and the flavour was delicious. Also I used medium firm tofu which I pressed between two plates and a weight on top to squeeze out the water before dicing the tofu. That way the curry does not get more watery.

Useful 3
february 27, 2009

I found this very watery. If I make something similar again I will make the sauce thicker and with broth instead of water.

Useful 2
may 19, 2012 | I would make this recipe again

I have to wonder if Melanie missed the cayenne or something? Ours was NOT bland. Happily, it wasn't runny, either. This was my first time risking tofu, found it was a lot more delicate to handle than I expected. Family response was good; when asked what he thought, husband asked if there was more. Not-quite-12 year old said it was a good way to liven up tofu. A pleasant surprise all around.

Useful 1

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