NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry green lentils

3 oz firm tofu

0.25 tsp olive oil

0.5 cup diced yellow onion

0.5 cup diced carrots

0.5 cup diced celery

1 clove minced garlic

2 cups vegetable broth

1 cup fresh spinach

1 tbsp nutritional yeast

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

PREPARATION

• 1

  Rinse the dry lentils thoroughly under cold water and set aside.

• 2

  Press the tofu to remove excess moisture, then crumble it into small, bite-sized pieces.

• 3

  In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until the onion is translucent.

• 4

  Stir in the minced garlic and crumbled tofu, cooking for another 2 minutes until the garlic is fragrant.

• 5

  Add the lentils, vegetable broth, dried thyme, sea salt, and black pepper to the pot.

• 6

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender.

• 7

  Stir in the fresh spinach and nutritional yeast, allowing the spinach to wilt for about 1 minute.

• 8

  Ladle the stew into a bowl and top with a generous dollop of non-fat Greek yogurt before serving.