NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.25 cup red lentils

2 oz seitan

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 cup vegetable broth

0 tsp olive oil

2 tbsp nutritional yeast

1 cup fresh spinach

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground cinnamon

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Dice the zucchini, red bell pepper, and yellow onion into bite-sized pieces; mince the garlic and cut the seitan into small cubes.

• 2

  Heat the olive oil in a large pot or tagine over medium heat, then add the onion and cook for 3-4 minutes until translucent.

• 3

  Stir in the garlic, cumin, coriander, cinnamon, and turmeric, toasting the spices for 1 minute until they become fragrant.

• 4

  Add the seitan cubes and brown them slightly for 3 minutes, then stir in the chickpeas, red lentils, zucchini, and bell pepper.

• 5

  Pour in the tomato puree and vegetable broth, stirring well to combine all ingredients.

• 6

  Bring the mixture to a gentle simmer, cover, and cook for 20-25 minutes until the lentils are soft and the vegetables are tender.

• 7

  Stir in the nutritional yeast, sea salt, and black pepper, then fold in the fresh spinach until it just begins to wilt.

• 8

  Finish with a squeeze of fresh lemon juice before serving to brighten the deep, earthy flavors.