NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked lentils

1/2 cup extra-firm tofu, cubed

1/2 cup cannellini beans

1/2 cup diced tomatoes

1/2 cup mirepoix (onion, carrot, celery mix)

1/2 cup fresh spinach

1 cup low-sodium vegetable broth

2 cloves minced garlic

1 tsp ground cumin

1 tsp dried thyme

Salt and pepper to taste

PREPARATION

• 1

  Heat a large pot over medium heat and add a splash of water or a light drizzle of olive oil if desired.

• 2

  Sauté the mirepoix (onion, carrot, celery mix) and minced garlic until the vegetables have softened, about 3-4 minutes.

• 3

  Add the ground cumin and dried thyme, stirring to release their aromas.

• 4

  Stir in the diced tomatoes, cooked lentils, cannellini beans, and low-sodium vegetable broth.

• 5

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

• 6

  Gently add the cubed tofu and fresh spinach, stirring carefully so the tofu doesn’t break apart.

• 7

  Allow the stew to simmer for an additional 5 minutes until the spinach is wilted and the tofu has warmed through.

• 8

  Season with salt and pepper to taste, then remove from heat and serve warm.