Have I got a winning winter warmer for you today guys? This Red Lentil Soup with Tofu Toasts is the most nourishing and restorative soup for winter. Made with no soak red lentils, pumpkin and kale, it’s both chunky and smooth, so the texture as well as the taste is incredible.
What makes this the best red lentil soup?
Well the flavour is incredible. Delicately spiced with ginger, turmeric, cumin and a hint of chilli. But it’s the texture that also adds to the WOW factor. By blitzing half the soup until smooth and then mixing with the chunky soup, it’s thick, smooth and chunky! A winner all round.
What are Tofu Toasts?
If you’re looking for a grain free, protein packed alternative to bread, that won’t leave you asleep after eating it, you gotta try my tofu toasts!
Tofu toasts are slices of tofu, prepared in one of my marinades, and baked in the oven until crisp. You can also fry in a little oil in a frying pan if you prefer.
There’s so many flavour possibilities, but today i’ve started with a simple paprika toast as they complement the soup well. Ping me a comment below if you’d like to see a post on all the different options for Tofu Toasts.
How to make Tofu Toasts
Simply cut a block of firm tofu into 1/2 – 1 cm thick slices. Mix all the marinade ingredients together and massage/ paste with a pastry brush onto both sides of the tofu.
Leave to marinate for an hour, if you have time, but if not, just crack on! Place on a baking tray and roast in the oven for 45 minutes – 1 hour depending on how crisp you like them and also how thin they were cut.