Lentil-Tofu Soup

 

1

tablespoon canola oil

1

small onion, chopped (1/4 cup)

1

teaspoon curry powder

1/2

teaspoon ground cumin

1

clove garlic, finely chopped

1/2

cup dried lentils, sorted, rinsed

2

cups reduced-sodium vegetable broth (from 32-oz carton)

1

cup water

4

oz firm tofu (from 12-oz package), cut into 1/2-inch cubes

1

cup coarsely chopped broccoli

2

tablespoons chopped fresh parsley

• 1 In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion, curry powder, cumin and garlic in oil 2 minutes, stirring occasionally. Stir in lentils, broth and water. Heat to boiling; reduce heat. Cover; simmer 30 minutes.
• 2 Stir in tofu, broccoli and parsley. Cook over medium heat 5 to 10 minutes, stirring occasionally, until broccoli is crisp-tender.