Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 200 grams of green lentils thoroughly under cold water and set them aside.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large diced onion, 2 diced carrots, and 1 diced red bell pepper, cooking for 8 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves, 1 tablespoon of smoked paprika, 1 teaspoon of crushed caraway seeds, and 1/2 teaspoon of dried marjoram, cooking for 2 minutes until fragrant.

4. 4

   Add the rinsed 200 grams of green lentils and 200 grams of diced firm smoked tofu to the pot, then pour in 700 ml of vegetable broth, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and cook for 30 minutes, or until the lentils are tender.

6. 6

   Pour in 400 ml of full-fat coconut milk and 1 tablespoon of apple cider vinegar, stirring gently to combine and simmering for another 5 minutes to thicken slightly.

7. 7

   Season the goulash with salt and black pepper to taste, adjusting the flavors as needed for your preference.