NUTRITION

SERVINGS

INGREDIENTS

0.2 cup dry red lentils

6 oz extra firm tofu

0.5 cup frozen shelled edamame

0.25 cup nonfat Greek yogurt

1 cup fresh spinach

1 cup cauliflower florets

0.25 cup tomato puree

1 tbsp nutritional yeast

1 tsp curry powder

0.5 tsp ground turmeric

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup water

PREPARATION

• 1

  Rinse the red lentils under cold water until the water runs clear.

• 2

  In a medium pot over medium heat, add the minced garlic, grated ginger, and a splash of water to sauté until fragrant.

• 3

  Stir in the cauliflower florets, curry powder, and turmeric, coating the vegetables in the aromatic spices.

• 4

  Add the dry lentils, tomato puree, and 1 cup of water, then bring to a gentle boil.

• 5

  Reduce heat to low, cover, and simmer for 15 minutes or until the lentils are tender and have absorbed most of the liquid.

• 6

  Gently fold in the cubed tofu, shelled edamame, and nutritional yeast, heating through for 3 minutes.

• 7

  Stir in the fresh spinach until just wilted, then season with sea salt and black pepper.

• 8

  Transfer to a bowl and top with a generous dollop of nonfat Greek yogurt before serving.