Smoky Lentil & Cabbage Bowl

This hearty and nutritious Smoky Lentil & Cabbage Bowl combines brown lentils, smoky tofu, and a medley of vegetables including cabbage, broccoli, and carrot, creating a dish that is rich in flavor and texture. The smoky notes from the tofu add depth, while the fresh vegetables provide a vibrant crunch. This recipe is both vegan and gluten-free, making it suitable for various dietary preferences.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 block smoked tofu, cubed
• 2 cups green cabbage, shredded
• 1 cup broccoli florets
• 1 large carrot, julienned
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
2. Add the rinsed brown lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender.
3. While the lentils are cooking, steam the broccoli florets until bright green and tender, about 5 minutes. Set aside.
4. In a separate pan, sauté the cubed smoked tofu over medium-high heat until golden and crispy on all sides.
5. Once the lentils are cooked, stir in the shredded cabbage, julienned carrot, smoked paprika, and season with salt and pepper. Cook for an additional 5-7 minutes until the cabbage is wilted.
6. Fold in the steamed broccoli and crispy smoked tofu, mixing gently to combine.
7. Serve hot, garnished with fresh parsley.