NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked red lentils

3/4 cup cooked white beans (1/2 cup + 1/4 cup)

1/2 medium carrot, chopped

1/2 medium parsnip, chopped

1/2 medium turnip, chopped

1/2 medium onion, chopped

1 cup chopped kale

1 garlic clove, minced

1 tsp olive oil

1 cup low sodium vegetable broth

1 tsp nutritional yeast

1 tsp dried thyme

1 bay leaf

Pinch each black pepper and salt

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Sauté the chopped onion and minced garlic until softened and fragrant.

• 3

  Add the chopped carrot, parsnip, and turnip. Sauté for another 3-4 minutes.

• 4

  Pour in the vegetable broth and add the cooked red lentils and white beans.

• 5

  Stir in the dried thyme, bay leaf, black pepper, and salt.

• 6

  Bring the mixture to a simmer and let it cook for 10 minutes so the flavors meld together.

• 7

  Add the chopped kale and nutritional yeast, stirring well.

• 8

  Allow the stew to simmer for an additional 5 minutes until the kale wilts.

• 9

  Taste and adjust seasonings if necessary before serving.