NUTRITION

SERVINGS

INGREDIENTS

100g dry red lentils

60g extra firm tofu

1 small carrot (50g)

1/2 medium parsnip (50g)

1 stalk celery (40g)

1/4 medium onion (30g)

2 cloves garlic

1/4 cup diced tomatoes (~60g)

1 cup spinach

1/2 tsp olive oil

2 cups vegetable broth

1 bay leaf

1/2 tsp dried thyme

PREPARATION

• 1

  Rinse the red lentils thoroughly under cold water and set aside.

• 2

  Dice the tofu into small cubes and chop the carrot, parsnip, celery, and onion into similar bite-sized pieces. Mince the garlic.

• 3

  Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until they soften, about 2-3 minutes.

• 4

  Add the carrot, parsnip, and celery, cooking them for another 3-4 minutes until they begin to soften.

• 5

  Stir in the rinsed lentils, tofu cubes, diced tomatoes, bay leaf, and dried thyme. Pour in the vegetable broth.

• 6

  Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the lentils and vegetables are tender.

• 7

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

• 8

  Season with salt and pepper to taste. Remove the bay leaf before serving.

• 9

  Ladle into bowls and enjoy your hearty, nutritious stew.