While grocery shopping in CBD a few days ago, I came across a bag of organic red lentils. For some reason over the last week I had developed an intense craving for lentil soup, the cheap but oh-so-delicious dish that sustained me during my days as a penniless student. And reading the archives on 101 Cookbooks, in which Heidi rhapsodizes about grains from lentils to farro to quinoa, convinced me to renew my love affair with these healthy and inexpensive staples. I had never cooked with red lentils before, only the green variety, so I snatched them up to try.

Red lentils, despite the name, are actually pinkish-orange in color. They differ from green lentils in that they cook much quicker and become so soft they fall apart. The creamier consistency makes them perfect for curries. After some quick Googling I found a vegetarian recipe easy enough to fit into a hectic day.

If you only have 30 to 40 minutes or so to make a curry for lunch, this is a good bet. For a thicker consistency, use about 3 cups water instead of 3 1/2. I didn't have any cayenne pepper on hand, but you can sprinkle a dash when you cook the tofu for an added red vibrancy. And I like to use cumin seeds because I can toast them and make a much more fragrant dish; however, if you don't like whole spices in your food you can always substitute cumin powder.

Red Lentil and Tofu Curry
Adapted from Gourmet

1 small onion, medium diced
1 garlic clove, minced
1/2-inch piece fresh ginger, peeled and minced
1/2 cup red lentils, rinsed and drained
2 tablespoons olive oil
3 1/2 cups water
1/2 pound firm tofu
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon salt, plus extra to taste
1 tablespoons, fresh cilantro, chopped

Accompaniment suggestions: Rice, toasts or crackers, baguette or multigrain bread

Heat 1 tablespoon oil In a small sauce pot. Cook onion and garlic over moderate heat, stirring, until golden, about 2 minutes. Add ginger and cook for another minute. Add lentils and water and bring mixture to boil. Reduce heat and simmer, uncovered, until lentils are soft enough to fall apart, about 20 minutes.

While lentils are boiling, rinse tofu and trim ends off. Cut tofu into 1/2-inch cubes. Gently press tofu between paper towels to remove excess moisture.

In a wok or skillet heat remaining tablespoon oil over moderate heat until hot but not smoking. Cook cumin seeds, stirring, until fragrant, about 1 minute. Add tofu cubes and gently stir fry (after you first put in tofu, leave it untouched for about 2 minutes to allow it to slightly brown, then stir.) Add curry and salt. Cook for another 1 to 2 minutes, then transfer tofu mixture into the lentils. Cook curry for another 4 to 5 minutes to allow flavors to develop. Salt to taste. Remove from heat and garnish with cilantro. Serve with rice, toasts or crackers, baguette or multigrain bread.