Main · 25 min

Red lentil and tofu soup

Soft, warm and mild, with plant protein and fibre in every spoon.

28.1 g protein · 2.02 g leucine per serving, as written.

How to make it

1. Simmer red lentils in broth with cumin until they fall apart, about 15 minutes.
2. Blend half for a creamy base, add tofu, heat through, finish with lemon.

What goes in it

• 120 g Red lentils, cooked
• 100 g Firm tofu, small cubes
• Vegetable broth, cumin, lemon (300 ml)

Protein and leucine are computed from USDA food data for the written amounts. Extras without a weight are not counted, so the number can only under-report. On the card, the portion scales to your protein number.

Also in Mains, Queasy day, Vegan, Soup, High protein.

Nutrition reference only, not medical advice, diagnosis or treatment. Not a medical device. Don’t change your medication without your prescriber. We don’t promise that your muscle is protected.