NUTRITION

SERVINGS

INGREDIENTS

0.75 cup dry Green Lentils (~150g)

2 Tbsp Nutritional Yeast (~16g)

1 medium Carrot (~61g)

2 stalks Celery (~80g)

0.5 cup Diced Tomatoes (~125g)

1 cup Spinach (~30g)

0.5 medium Onion (~50g)

2 cloves Garlic (~6g)

2 cups Vegetable Broth

1 tsp Olive Oil

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until they soften and become fragrant, about 2-3 minutes.

• 3

  Add the diced carrot and celery to the pot and sauté for another 3-4 minutes until they begin to soften.

• 4

  Stir in the rinsed lentils and add the vegetable broth and diced tomatoes. Bring the mixture to a simmer.

• 5

  Allow the stew to simmer gently for about 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally.

• 6

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

• 7

  Remove the pot from heat and stir in the nutritional yeast. Adjust seasoning with salt and pepper if desired.

• 8

  Serve hot and enjoy a hearty, healthy meal.