Yellow-lentil and Kale soup with crispy Tofu.

This dish is a fusion of Indian and Asian flavors. It’s simple, flavorful, filling and nutritious.

Ingredients:

One and half cups Indian yellow lentils called ‘Toor Dal’, 2 cups frozen chopped Kale, 4 cloves of garlic peeled and finely minced, half teaspoon Turmeric, 1 teaspoon Indian Garam masala (a ground spice mix), 1 block of firm Tofu drained, pressed and pat dried, 2 teaspoons toasted sesame oil, 2 teaspoons low sodium soy sauce, salt to taste, crushed red pepper flakes for heat and sesame seeds to garnish.

Cooking instructions:

Step 1: Soak Indian yellow lentils (Toor dal) for at least an hour. This step helps in faster cooking. While they soak, proceed to step 2.

Step 2: Cut Tofu into bite sized pieces and sauté in toasted sesame oil on medium-high heat until nicely browned. When almost done, add finely minced garlic and sauté for a minute or so. If you desire crispiness, add a dusting of rice flour toward the end while sautéing. Add soy sauce before turning the heat off. Set them aside.

Step 3: Cook the soaked lentils in enough water to completely submerge them. You can cook them in a pressure cooker or instant pot, but today I cooked them on the stove top, the good old fashioned way – medium heat and partially covered. Add frozen Kale and ground turmeric to the lentils midway and continue cooking until the lentils are nicely softened. Add more water if needed. Add Garam masala and gently mash the softened lentils with a masher (you can also use an immersion blender). Add more water as per the thickness/consistency you desire.

Step 4: Add salt and red crushed pepper flakes as per liking to the Kale-lentil soup. Top it with the above crispy Tofu and garnish with black sesame seeds. Enjoy!

Now *this* is comfort food!

I’ve never wanted to lick a screen so bad