NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked red lentils (from about 1/3 cup dry)

1/2 cup diced tempeh

1 medium carrot, diced

1 stalk celery, chopped

1/4 of a medium onion, diced

2 cloves garlic, minced

1 cup spinach

1/2 cup diced tomatoes

1 cup low-sodium vegetable broth

1 teaspoon olive oil

Seasonings: thyme, bay leaf, salt, pepper to taste

PREPARATION

• 1

  Rinse the red lentils under cold water. Set aside if using dry lentils.

• 2

  Heat the olive oil in a medium pot over medium heat. Add the diced onions, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.

• 3

  Add the minced garlic and stir for an additional 1 minute until fragrant.

• 4

  Introduce the rinsed lentils, vegetable broth, diced tomatoes, and seasonings (a pinch of salt, pepper, a bay leaf, and a sprinkle of thyme). Bring the mixture to a boil.

• 5

  Reduce heat to a simmer and cover the pot. Allow the stew to simmer for approximately 15-20 minutes, or until the lentils are tender.

• 6

  While the stew is simmering, lightly sauté the diced tempeh in a separate pan for about 5 minutes until golden on the edges.

• 7

  Once the lentils are tender, remove the bay leaf, stir in the fresh spinach, and let it wilt into the stew.

• 8

  Gently fold in the cooked tempeh and let the flavors meld for a couple of minutes.

• 9

  Taste and adjust the seasonings as needed. Serve warm and enjoy your hearty, savory lentil vegetable stew.