Lentil Soup with Tofu

1. 1

   Prepare the vegetables and tofu.

   • Finely chop the onion, dice the carrots and celery, and mince the garlic.
   • Dice the large tomato.
   • Press the block of tofu to remove excess water, then cut it into 1/2-inch cubes.
   • Rinse the green lentils under cold water and drain well.

   TIPPressing the tofu helps it absorb the flavors of the soup and gives it a firmer texture.
2. 2

   Sauté the aromatic vegetables.

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Simmer the soup.

   • Stir in the diced tomato, rinsed lentils, water, and dried oregano.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender.

   TIPWait to add salt until the end. Salting lentils too early can make them tough.
4. 4

   Add the tofu and finish seasoning.

   • Gently stir the cubed tofu into the soup.
   • Let it cook for another 5 minutes to heat through.
   • Remove the pot from the heat. Stir in the salt, black pepper, and fresh lemon juice.
5. 5

   Garnish and serve.

   Ladle the soup into bowls. Garnish with fresh chopped parsley and serve immediately.

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