Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 18

Smoked tofu adds a new dimension to an old-fashioned lentil soup. (Note that there is no fat added to this dish.)

IMPERIAL/METRIC		AMERICAN
6 oz (170g)	smoked tofu	¾ cup
2 cloves	garlic	2 cloves
1½ pints (850ml)	water	3¾ cups
4 oz (115g)	red lentils	¾ cup
2	cloves	2
2 tbs	chopped parsley	2 tbs
¾ lb (340g)	potatoes	¾ lb
as required	freshly ground black pepper	as required
as required	sea salt (optional)	as required

1 Dice the tofu finely. Crush the garlic.

2 Put the water, lentils, tofu, garlic, cloves and parsley in a saucepan and bring to the boil.

3 Scrape or peel the potatoes and dice them very finely. Add them to the saucepan. Lower the heat, cover the saucepan, and simmer for about 20 minutes, by which time both lentils and potatoes should be very soft. Add pepper to taste (salt should not be necessary, but add a little sea salt if it is). Serve immediately.