NUTRITION

SERVINGS

INGREDIENTS

1/4 cup dry Lentils (40g)

1/2 cup White Beans (130g)

150g Extra-Firm Tofu

1 medium Carrot

1 stalk Celery

1/4 cup Diced Tomatoes (60g)

1/4 medium Onion

2 cloves Garlic

1 cup Spinach

1 cup Low Sodium Vegetable Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Drain and rinse the white beans. Cut the tofu into small cubes.

• 3

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

• 4

  In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion, carrot, and celery for about 3-4 minutes until they begin to soften.

• 5

  Add the minced garlic and dried thyme, stirring for another minute until fragrant.

• 6

  Add the rinsed lentils, white beans, tofu cubes, and diced tomatoes to the pot.

• 7

  Pour in the vegetable broth and add the bay leaf. Bring the mixture to a gentle simmer.

• 8

  Allow the soup to simmer for 20-25 minutes, or until the lentils and vegetables are tender.

• 9

  In the last few minutes of cooking, add the spinach and stir until just wilted.

• 10

  Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.

• 11

  Ladle the hearty soup into bowls and enjoy it warm.