Vegetarian protein bowl

Ingredients (for 2 servings)

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150g beluga lentils
115g smoked tofu
120g button mushroom
150g carrots
1 bouillon cube
6g olive oil
30g tomato concentrate
15g spring onion
200g cottage cheese

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Procedure to follow

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Cut the carrots and mushrooms into julienne strips.
Cook the lentils for 30 minutes in boiling water with the bouillon cube.
Meanwhile, brown the carrots in a skillet with the olive oil for 5 minutes.
Add mushrooms and continue cooking for 10 minutes.
Add the tomato paste and 2 dL of water and simmer until the lentils have finished cooking.
Mince the smoked tofu.
Combine cooked lentils with pan-fried potatoes and smoked tofu.
Serve warm or cold with cottage cheese and sliced spring onion.

Calories and macros

511 kcal, 43 g proteins, 42 g carbohydrates, 14 g fats
 

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