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Minestra di lenticchie e tofu


 

 

 

 

La minestra di lenticchie e tofuè un piatto vegano profumato e proteico a base di lenticchie, soia, curcuma e tofu. Le lenticchie e il tofu sono un abbinamento ideale da consumare anche due volte la settimana in sostituzione delle proteine animali. Le lenticchie sono perfette anche da abbinare a piatti di carne soprattutto nei mesi invernali. La minestra di lenticchie e tofu è un ottimo piatto a base di legumi, ricchi di nutrienti nutrizionali e indispensabili al nostro organismo!!

Ingredienti per quattro persone:

  • 1cipolla 
  • 2 spicchi d’aglio
  • 20 g dizenzero
  • 2 cucchiai diolio di arachide 
  • 1 cucchiaio dicurcuma
  • 1 dicurry 
  • 4 cucchiai dilenticchie verdi
  • 1 l dibrodo vegetale
  • 200 g dilenticchie rosse 
  • 100 ml disalsa di soia
  • 150 g ditofu
  • 2 cucchiai disucco di lime
  • Coriandolo


Preparazione minestra di lenticchie e tofu

 

  1. Sbucciatela cipolla e l’aglio e poi tritateli. Pelate lo zenzero, grattugiatelo e unitelo al resto.
  2. Scaldatel’olio in un tegame, rosolatevi il trito unito alle spezie in polvere. Aggiungete le lenticchie verdi, versate il brodo, coprite e cuocete per 10 minuti.
  3. Uniteanche le lenticchie rosse, cuocete a fuoco lento per altri 10 minuti. Quindi versate la salsa di soia e mescolate.
  4. Tagliateil tofu, quindi unite alla minestra e cuocete ancora 4-5 minuti. Aggiustate di sale, versate il succo di lime e cospargete con coriandolo fresco tritato.


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LE PROPRIETÁ BENEFICHE DELLE LENTICCHIE


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