Lentil Harvest Bowl

Ingredients

Lentil stew

• 1 tsp (5 mL)

  vegetable oil
• 1

  small onion, finely chopped
• ½ tsp

  freshly grated ginger
  garlic cloves
• ⅓ cup (68 g)

  dry red lentils, rinsed
• 1

  medium tomato, chopped
• ⅓ cup (80 mL)

  water
• ½

  vegetable bouillon cube, crumbled

Fried Tofu

• 5.8 oz (165 g)

  firm tofu, pressed, cut ½ cm thin
• 1 Tbsp (8 g)

  cornstarch
• 1 pinch

  salt
• ½ Tbsp (7 mL)

  vegetable oil

Bowl base

• ¾ cup (130 g)

  dry couscous
  dry gluten-free couscous
• ¾ cup (180 mL)

  boiling water
• ½

  vegetable bouillon cube, crumbled
• ½ Tbsp (7 mL)

  vegetable oil
• 1

  zucchini, cut into 1 cm pieces^†
• 1 tsp (2 g)

  curry powder
  garam masala
• ¼ tsp

  salt
• 1

  carrot, grated

Dressing

• 1

  roasted red bell pepper from a jar
• ½ cup (123 g)

  hummus
• 1½ Tbsp (22 mL)

  sodium-reduced soy sauce
  tamari
• 1 Tbsp (15 mL)

  white vinegar
• 1 pinch

  ground black pepper

Make your own

Classic Garlic & Lemon Hummus