NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

4 oz extra firm tofu

1 cup beef bone broth

1 cup cauliflower florets

0.5 cup sliced carrots

0.5 tsp extra virgin olive oil

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 clove minced garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Press the tofu to remove excess moisture, then cut into small cubes. Toss the tofu, cauliflower florets, and sliced carrots with the olive oil and a pinch of salt and pepper.

• 3

  Spread the vegetables and tofu on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and the tofu is slightly golden.

• 4

  While the vegetables roast, rinse the red lentils under cold water until the water runs clear.

• 5

  In a medium pot, combine the lentils, beef bone broth, minced garlic, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.

• 6

  Stir the fresh lemon juice into the lentil mixture and season with the remaining sea salt and black pepper.

• 7

  Transfer the lentil soup to a bowl and top with the roasted cauliflower, carrots, and tofu cubes before serving.