Tofu Lentils in the Pressure Cooker

    8 hours 40 minutes

    This vegan soup is based on lentils, tofu and tomato puree. High in protein and just delicious, it's a staple in our home.

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    Serves: 8 

    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 400g tofu, cubed
    • 4 cups (1 litre) tomato puree or passata
    • 375g red lentils, soaked overnight and rinsed
    • 1 bunch fresh coriander, finely chopped
    • 4 cups (1 litre) vegetable stock
    • 1 glass almond or rice milk (optional)
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:30min  ›  Extra time:8hours soaking  ›  Ready in:8hours40min 

    1. Heat the olive oil in the pressure cooker over medium/high heat and saute garlic. Brown the tofu on all sides and set aside.
    2. Pour in the tomato puree, lentils and coriander (keep some to garnish). Stir in the vegetable stock and 3/4 of the tofu. Seal the pressure cooker and cook on low heat 23 minutes after the whistle.
    3. Release steam and open the cooker. With a slotted spoon, remove a good bowlful of lentils. Add almond or rice milk if desired then blend the soup.
    4. Season with salt and pepper, add the reserved lentils and tofu and serve, garnished with a sprinkle of coriander leaves.

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