Lentil-Tofu Soup

 

1

tablespoon canola oil

1

small onion, chopped (1/4 cup)

1 1/2

teaspoons curry powder

1/2

teaspoon ground cumin

1

clove garlic, finely chopped

1/3

cup dried lentils, sorted, rinsed

2 1/2

cups fat-free vegetable broth with 1/3 less sodium (from 32-oz carton)

4

oz firm tofu (from 12-oz package)

3/4

cup coarsely chopped fresh broccoli

2

tablespoons chopped fresh parsley

• 1 In 2-quart saucepan, heat oil over medium heat. Add onion, curry powder, cumin and garlic; cook, stirring occasionally, 4 to 6 minutes or until onion is tender. Stir in lentils and broth. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
• 2 Meanwhile, cut tofu into 1/2-inch pieces.
• 3 Stir tofu, broccoli and parsley into simmering lentil mixture. Cook over medium heat about 5 to 8 minutes, stirring occasionally, until broccoli is crisp-tender.