NUTRITION

SERVINGS

INGREDIENTS

1.5 cup Cooked red lentils

4 tbsp Nutritional yeast

1 cup Fresh baby spinach

0.5 cup Red bell pepper

1 tbsp Coconut aminos

2 tsp Sriracha

1 tsp Fresh ginger

1 clove Garlic

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a non-stick skillet over medium heat with two tablespoons of water to maintain a fat-free cooking surface.

• 2

  Add the minced garlic, grated ginger, and diced red bell pepper to the skillet, sautéing for 3 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the cooked red lentils and coconut aminos, tossing gently to ensure the lentils are well-coated and heated through.

• 4

  Add the nutritional yeast and fresh baby spinach to the pan, stirring constantly until the spinach is just wilted and the yeast creates a light, savory coating.

• 5

  Season the mixture with sriracha, sea salt, and black pepper, adjusting the spice level to your preference.

• 6

  Remove from heat, garnish with thinly sliced green onions, and serve immediately while warm.