NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked red lentils (~250g)

2/3 cup cooked chickpeas (~112g)

2 cups fresh spinach (~60g)

2 tablespoons hemp seeds (~20g)

1 large carrot (~72g)

1 medium onion (~110g)

2 cloves garlic (~6g)

1/3 cup light coconut milk (~80g)

2 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground turmeric

Salt & pepper to taste

PREPARATION

• 1

  Rinse the red lentils thoroughly under cool water and set aside. Drain and rinse the chickpeas if using canned.

• 2

  Dice the onion and carrot. Mince the garlic.

• 3

  In a large pot, heat a splash of water (or optionally a teaspoon of olive oil if desired) over medium heat. Sauté the onion and carrot until softened, about 5 minutes, then add the garlic and cook for another 1-2 minutes.

• 4

  Add the rinsed lentils, chickpeas, ground cumin, smoked paprika, and turmeric to the pot. Stir well to coat the vegetables in the spices.

• 5

  Pour in the vegetable broth and light coconut milk. Bring the mixture to a simmer and let it cook on low heat for about 20 minutes until the lentils are tender and the stew thickens slightly.

• 6

  In the last 3 minutes of cooking, add the fresh spinach, stirring until it wilts into the stew.

• 7

  Season with salt and pepper to taste. Remove from heat and ladle into bowls.

• 8

  Garnish each serving with a sprinkle of hemp seeds for a nutty flavor and extra protein boost. Enjoy your hearty, creamy vegetarian stew!