NUTRITION

SERVINGS

INGREDIENTS

1/3 cup dry green lentils (approx 66g)

4 ounces firm tofu (approx 113g)

1 medium carrot (approx 61g)

1 medium parsnip (approx 82g)

1 celery stalk (approx 40g)

1/2 medium onion (approx 55g)

2 garlic cloves (approx 6g)

1/2 cup diced tomatoes (approx 120g)

2 tbsp nutritional yeast (approx 16g)

2 cups low-sodium vegetable broth (approx 480g)

PREPARATION

• 1

  Rinse the dry green lentils under cold water and set them aside.

• 2

  Dice the carrot, parsnip, celery, and onion into bite-sized pieces. Mince the garlic.

• 3

  In a large pot, add a splash of water or a light oil if preferred and sauté the onion and garlic until translucent and fragrant.

• 4

  Add the diced carrot, parsnip, and celery to the pot, stirring for 3-4 minutes until slightly softened.

• 5

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

• 6

  Bring the mixture to a simmer and let it cook for about 25-30 minutes, or until the lentils and vegetables are tender.

• 7

  While the stew simmers, cut the tofu into cubes. Once the lentils and vegetables are nearly done, gently stir in the tofu and nutritional yeast.

• 8

  Allow the stew to simmer for an additional 5 minutes to heat the tofu through and meld the flavors.

• 9

  Taste and season with your choice of herbs and spices if desired, then serve warm.