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  • Olive oil 45.0 ml
  • Garlic 31.0 g
  • Cumin (ground) 20.0 ml
  • Coriander (ground) 20.0 ml
  • Water 600.0 ml
  • Onions (diced) 200.0 g
  • Red lentils 500.0 g
  • Tofu (firm) 280.0 g
  • Parsley (finely chopped) 20.0 g
  1. Method:

    • Heat oil in a pot and sauté onion for 4 – 5 min and add garlic, Robertsons Paprika, Robertsons Ground Cumin, Robertsons Ground Coriander and lentils cook for a further 1 – 2 min.
    • Add Knorr Professional Tomato Pronto, water, Knorr Professional Aromat and Robertsons Veggie Seasoning. Bring to boil and simmer for 20 min, stirring occasionally.
    • While the lentils are cooking, cut tofu into 8 rectangular pieces and pat dry. Heat 15ml oil in a pan to medium heat and sear the tofu for 3 min on each side until golden brown. Season with salt and pepper before turning over. Add more oil if needed. Remove from heat.
    • When the lentil mixture is ready, stir in the chopped parsley (add extra water should you feel it’s too thick). Pour into a serving dish, top with tofu pieces and serve.
  2. Chef's Tip:

    • Serve on cous-cous or toasted pita bread.