Since my last tofu post did so well, I figured I'd share tonight's experiment! This is pressed and drained medium firm tofu browned in a pan with some kind of sauce? Like, I know what's in the sauce. I made it! It's just red lentils cooked in a can of crushed tomatoes and a can of coconut milk and some water and some salt and curry powder. I just don't know the name for that type of sauce. I'd done a similar sauce with no coconut milk last week but that was too acidic for my taste.

This creamy and delectable Red Lentil Hummus is a healthier alternative to traditional hummus. It's high in protein and fiber, making it an excellent snack or appetizer. The lentils give it a lovely reddish hue and a slightly nutty flavor that complements the tangy lemon and garlic perfectly. It's great as a dip or spread.

Instructions: Bring the lentils and water to a boil in a medium saucepan. Reduce the heat to low and continue to cook for 20-25 minutes, or until the lentils are tender and most of the water has been absorbed. Remove from the heat and set aside for a few minutes to cool. In a food processor, combine the lentils, tahini, garlic, lemon juice, olive oil, cumin, paprika, salt, and black pepper. Scrape down the sides as needed to ensure smoothness. Transfer to a serving bowl and sprinkle with parsley. With pita bread, crackers, or vegetables, serve.

My flourless red lentils bread so you can see how it looks like. I don't know why it's less airy than usual but it's still good (I'm super tired). Next time I will cook it at a lower temperature because my recipe says 200°C but most of the recipes say 180 and apparently that's why the top of my bread crackle too much.