Warming Lentil & Root Vegetable Soup, served with Dragonfly’s tasty tofu croutons. The perfect comfort food for those chilly days!

Lentil & Root Vegetable Soup with Tofu Croutons

Yields6 Servings

 200 g Dragonfly Smoked Tofu, drained and cut into crouton sized pieces
 2 tbsp Tamari sauce
 600 g Root vegetables of your choice, peeled and cubed
 80 g Red split lentils
 1 tbsp Mixed dried herbs
 1500 ml Vegetable stock
 1 tbsp Oil

Ingredients

 200 g Dragonfly Smoked Tofu, drained and cut into crouton sized pieces
 2 tbsp Tamari sauce
 600 g Root vegetables of your choice, peeled and cubed
 80 g Red split lentils
 1 tbsp Mixed dried herbs
 1500 ml Vegetable stock
 1 tbsp Oil

Directions

1

Marinate the tofu croutons in the tamari and put to one side. They need to marinate for about 30 minutes. Turn occasionally.

2

Place the the prepared root vegetables, lentils, dried herbs and stock into a saucepan. Bring to the boil and simmer for approximately 25 – 30 mins or until the lentils and veg are soft.

3

When the soup is almost ready, puree in a blender or food processor.

4

Meanwhile, heat the toasted sesame oil in a non-stick frying pan on a medium heat and the tofu croutons and stir-fry for about 5 minutes, turning at least once. Cook until brown all over.

5

Serve the soup in warm bowls with the tofu croutons on top.

Lentil & Root Vegetable Soup with Tofu Croutons
IngredientsDirections