Red lentils + Green chard tofu stir-fry
This is one of my favorite lunches to make; quick, easy and SO nutrient dense! The green swiss chard is loaded with Vitamin C and is one of the best vegetable sources for vitamin-K; 100 g provides about 700% of recommended intake. Vitamin K is important for bone formation and strengthening, very good for a growing baby! It is also rich source of omega-3 fatty acids and minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. All this in one meal!
Also, cooking green swiss chard in coconut oil is probably one of the best flavor combinations I can think of, really…
Bundle of green swiss chard
Salt, paprika, cumin
Put the red lentils in a pot of water with some salt and cumin (2 parts water to 1 part lentils) and cook on medium heat for about 15 – 20 minutes, or until soft but still firm. They cook really quickly!
In a pan, melt a tablespoon of coconut oil, sautee the tofu first until it’s a little crispy and then chop and add the swiss chard season with salt, cumin, and paprika to your taste… cook until the leaves are soft, about 5-10 minutes.
This can be made for all ages, just cut the tofu squares smaller or even crumble the tofu for younger toddlers. This can also be blended for babies. And the red lentils are perfect for all ages… soft, small, and with a natural buttery taste :) mmm…