Red lentil and tofu curry

What could be better for busy weekday evenings than a recipe that is ready in 30 minutes flat? This curry recipe is not only incredibly tasty and delicious, it makes the best-ever leftovers for lunch or another weekday meal. The firm-textured tofu is an excellent money-saving substitute for meat, in addition to lowering the fat content. This dish is guaranteed to become a meatless Monday regular!


  1. Place the lentils and water in a saucepan. Bring to a boil. Cover and let simmer on low for 15 minutes or until the lentils are tender and have absorbed all the water. Set aside.
  2. Heat half of the oil in a saucepan on medium heat. Cook the onion and garlic until slightly brown. Add the tomatoes, ginger and red curry paste. If desired, drizzle a little honey over the mixture to balance the acidity of the tomatoes. Cook until the liquid from the tomatoes has completely evaporated. Set aside.
  3. Meanwhile, heat the rest of the oil in a small skillet. Add the tofu cubes. Season with salt and cook for 2 minutes.
  4. Add the lentils and tofu to the tomato mixture. Season with salt and pepper. Add the milk. The texture of the curry should be somewhere between a potage and a purée. Add a little milk if needed. Reheat and cover. Let rest for about 5 to 10 minutes before serving.  
  5. When ready to serve, add a splash of lemon juice and garnish with the coriander. Serve on a bed of rice or a naan or chapati (Indian flatbread).

Science et Fourchette

Quebec, Quebec

Nutrition expert Annie Ferland takes to her blog, Science et Fourchette, to share recipes that are as delicious as they are nutritious.

View profile