NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Lentils (198g)

200g Firm Tofu

1 medium Carrot

2 stalks Celery

1 small Onion

1/2 cup Diced Tomatoes

1 cup Spinach

2 cloves Garlic

1 tsp Thyme

1 tsp Rosemary

1 Bay Leaf

1/2 tsp Black Pepper

Salt to taste

PREPARATION

• 1

  Rinse and drain the cooked lentils if needed, and cut firm tofu into bite-sized cubes.

• 2

  Dice the carrot, celery, and onion. Mince the garlic.

• 3

  In a large pot, heat a splash of water or a light drizzle of olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion becomes translucent.

• 4

  Stir in the diced carrot and celery, and cook for a few minutes until slightly softened.

• 5

  Add the cooked lentils, tofu cubes, diced tomatoes, and bay leaf to the pot.

• 6

  Season with thyme, rosemary, black pepper, and a pinch of salt. Mix well.

• 7

  Pour in a small amount of water (or vegetable broth for extra flavor) to create a light stew consistency. Bring the mixture to a simmer.

• 8

  Let the stew simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

• 9

  During the last 5 minutes of cooking, stir in the spinach until just wilted.

• 10

  Taste and adjust seasoning if needed. Remove the bay leaf before serving.

• 11

  Serve hot and enjoy this nourishing and herb-infused lentil and vegetable stew.