Two-colour lentils with vegetables, rice and tofu sautéed with mushrooms

Method

1. Put in a pot: the green pepper cut in half, the onion in quarters, the whole garlic cloves, half the red pepper whole and the other half diced or in strips, 4 whole carrots and two sliced, and the brown lentils. Add water just to cover and bring to the boil.
2. After half an hour add the washed rice and, after about 10 min, the red lentils.
3. Take out the vegetables (except the diced or sliced red pepper and the carrot slices), blend them and return them to the pot with the tomato. Season with salt to taste and let it boil for about 20 min more.
4. In a frying pan, sauté the mushrooms until they release their water, then add the tofu with a few drops of oil and season it with the spices, salt and paprika.
5. Serve the lentils topped with the tofu and mushrooms.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 340 g	100 g	% IR*	Share
Energy	295 kcal	87 kcal	15 %
Fat	3.7 g	1.1 g	5 %
of which saturates	0.5 g	0.1 g	3 %
Carbohydrate	51 g	15 g	20 %
of which sugars	11 g	3.2 g	12 %
Fibre	9.6 g	2.8 g	—
Protein	16 g	4.7 g	32 %
Salt	1.2 g	0.4 g	21 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving

Photos