NUTRITION

SERVINGS

INGREDIENTS

3/4 cup cooked red lentils (approx. 150g)

1/2 cup cooked chickpeas (approx. 82g)

150g firm tofu

2 cups fresh spinach

1/2 cup diced tomatoes

1 cup low sodium vegetable broth

1 tbsp nutritional yeast

1 tsp olive oil

2 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

Salt and pepper to taste

PREPARATION

• 1

  Rinse the red lentils under cool water. If using dried, cook them in boiling water until tender and set aside.

• 2

  In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

• 3

  Stir in the ground cumin and paprika, allowing the spices to bloom for about 30 seconds.

• 4

  Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer.

• 5

  Gently incorporate the cooked red lentils and chickpeas into the broth. Let simmer for 5 minutes so the flavors meld.

• 6

  Crumble the firm tofu into the pot and stir carefully to combine without breaking it down too much.

• 7

  Fold in the fresh spinach and allow it to wilt into the stew, about 2 minutes.

• 8

  Stir in the nutritional yeast to add a creamy, umami boost. Season with salt and pepper to taste.

• 9

  Simmer the stew for an additional 2-3 minutes until heated through. Adjust seasoning if needed before serving.