Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 9

No additional fat is used for this soup, making it ideal for slimmers and others watching their fat intake. The combination of tofu and lentils makes it a high-protein dish.

IMPERIAL/METRIC		AMERICAN
1	onion	1
4 oz (115g)	red lentils	¾ cup
2½ pints (1.4l)	water	6⅓ cups
2	bay leaves	2
2–3 tsp	yeast extract	2–3 tsp
8–10 oz	soft or medium tofu	1–1¼ cups
(225–285g)
as required	sea salt	as required
as required	freshly ground black pepper	as required
as required	chopped parsley	as required

1 Chop the onion. Put the onion and cleaned lentils in a saucepan and cover with the water. Add the bay leaves and yeast extract and bring to the boil. Lower the heat, cover the pan, and simmer for about 15 minutes, by which time the lentils should be tender.

2 Cool the mixture slightly. Remove the bay leaves and pour the mixture into a liquidizer. Add the tofu and blend until smooth.

3 Return the blended mixture to the saucepan and heat gently. Season to taste, and serve sprinkled with a little parsley.