Lime cilantro Tofu lentil tomato pots

Ingredients for 4 servings.

Weigh each ingredient in the state named below. Cooked weights are not raw shopping weights.

USDA ERS 2017–18 price rows, scaled by BLS food-at-home CPI to August 2026 dollars. Exact item prices, package costs and local availability differ.

A straightforward prep.

12 min prep + 18 min assembly cooking, approximately. Time excludes first cooking any ingredients listed as already cooked, and chilling.

1. Weigh the four-serving quantities in their listed cooked state. Dice raw vegetables small enough to soften evenly.
2. Cubed tofu keeps the lentil pot light enough to portion cleanly.
3. Warm the measured oil in a saucepan. Add raw vegetables first, then tomatoes, cooked beans or grains, and enough potable water to keep the mixture moving.
4. Simmer gently for the approximate cook time. Fold in cooked protein late, stir thoroughly, and divide into four shallow containers.
5. Stir lime juice, chopped cilantro and crushed garlic together. Add just before portioning so the herb stays fresh.
6. Refrigerate perishable portions within 2 hours, or 1 hour above 90°F. Use shallow containers; freeze portions that will be eaten after the storage window.

Original instructions, not kitchen-tested. Use a thermometer and equipment guidance; approximate timing does not establish food safety.