NUTRITION

SERVINGS

INGREDIENTS

0.3 cup red lentils

5 oz extra firm tofu

4 tbsp nutritional yeast

1.5 cup vegetable broth

1 cup fresh spinach

0.5 cup carrots

0.5 cup celery

0.5 tsp olive oil

1 tsp ground turmeric

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and add the diced carrots and celery.

• 2

  Sauté the vegetables for about 5 minutes until they begin to soften and become fragrant.

• 3

  Crumble the extra firm tofu into the pot using your hands to create small, textured pieces.

• 4

  Add the dry red lentils, turmeric, garlic powder, sea salt, and black pepper, stirring well to coat everything in the spices.

• 5

  Pour in the vegetable broth and bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are tender and creamy.

• 7

  Stir in the nutritional yeast until fully incorporated, adding a savory depth to the stew.

• 8

  Fold in the fresh spinach and cook for 1 minute until it is just wilted.

• 9

  Remove from heat and serve immediately in a warm bowl.