Lentil Harvest Bowl

Directions

1. Add the oil and onion to a sauté pan on medium-high heat. Cook until golden, about 4 - 5 minutes. Then add the ginger and cook for 1 more minute.
2. Then add the lentils, tomato, water, and bouillon. Cook covered for 15 minutes, or until the lentils are cooked. Stir often.
3. Meanwhile, add the tofu, cornstarch, and salt to a bowl and gently massage to coat.
4. Add oil to a non-stick large pan on medium-high heat. Cook the tofu until golden, about 5 minutes per side.
5. Meanwhile, add the couscous, boiling water, and bouillon to a bowl. Mix and cover. Set aside.
6. Add the oil and zucchini to a large pan on medium-high heat. Cook until lightly golden, about for 4 - 5 minutes.
7. Add the curry powder and salt. Cook for 2 - 3 more minutes. Stir often. Set aside.
8. Add all the dressing ingredients to a small food processor. Blend until smooth.
9. Assemble the bowl. Fluff the couscous with a fork and distribute between bowls, then add the lentils, zucchini, fresh carrots, tofu, and top with the dressing. Enjoy!

Notes

• ^†For us, 1 zucchini weighed 320 g.

Storage

• Store in an airtight container in the fridge for up to 3 days.