Lentil Chilli Bowl

Prep Time: 20 min

Servings: 1

Ingredients:

Lentil chilli ingredients:

60-70gr Boiled lentils

¼ Onion - chopped 

1 Garlic clove - chopped 

1 tbsp Harissa paste

1 Red chilli - chopped 

1 can of tomatoes or 2 chopped fresh tomatoes

1 tsp Olive oil

Salt to taste 

Lime juice to taste 

Marinated Tofu ingredients:

120g Tofu - cut into cubes

2 tbsp Soy sauce

A pinch of Turmeric

1 tbsp Agave

¼ Onion - chopped 

1 tsp Lemongrass paste 

1 tsp Olive oil 

Directions:

Marinate tofu with all the listed ingredients for a minimum of 15-20 mins, ideally over an hour. 

To make the harissa lentils - In a pot, sauté the onions and garlic in olive oil for a couple of minutes, until they have become translucent and then add in the tomatoes, harissa paste, chilli and salt, and cook for 3-4 mins stirring occasionally. Once everything is combined well, add in the boiled lentils, mix well and cook for another 3-5 mins. Remove from the heat and finish with a drizzle of lime juice, mixed in well. 

To crisp up the marinated tofu, add in the tofu with all the marination sauce into a pan, and cook evenly on all sides until slightly golden. 

To plate Volonte’s Lentil Chilli Bowl -  start with a base of rice, add the lentil chilli, sauteed tofu, and top the bowl with some fresh slaw and chopped red chillies.