NUTRITION

SERVINGS

INGREDIENTS

1/2 cup dry lentils (100g)

1/2 cup firm tofu (126g)

1/2 cup white beans (130g)

1 medium carrot

2 stalks celery

1 small onion

2 garlic cloves

1/2 cup diced tomatoes

1 cup fresh spinach

2 cups low sodium vegetable broth

1 tsp olive oil

1 handful fresh mixed herbs (parsley & thyme)

PREPARATION

• 1

  Rinse the dry lentils under cool water and set aside.

• 2

  Dice the carrot, celery, and onion finely; mince the garlic.

• 3

  In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until translucent.

• 4

  Add the diced carrot and celery, cooking for an additional 3-4 minutes until slightly softened.

• 5

  Stir in the lentils and diced tomatoes, then pour in the vegetable broth.

• 6

  Bring the mixture to a simmer and let it cook for about 20-25 minutes, or until the lentils are tender.

• 7

  Cube the firm tofu and rinse the white beans; add them to the pot during the last 5 minutes of simmering.

• 8

  Just before serving, stir in the fresh spinach and chopped mixed herbs, allowing the spinach to wilt slightly.

• 9

  Adjust seasoning with salt and pepper if desired, and serve hot.