NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry red lentils

6 oz extra firm tofu

0.25 tbsp olive oil

0.5 cup diced onion

0.5 cup diced carrots

0.5 cup diced celery

1 tsp minced garlic

2 cup vegetable broth

3 tbsp nutritional yeast

1 cup fresh baby spinach

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture, then cut into small 1/2-inch cubes.

• 2

  Heat olive oil in a large pot over medium heat and sauté the tofu until the edges are golden and crisp.

• 3

  Add the diced onion, carrots, and celery to the pot, cooking for 5 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic, turmeric, and cumin, toasting the spices for 1 minute until fragrant.

• 5

  Rinse the red lentils under cold water and add them to the pot along with the vegetable broth.

• 6

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender.

• 7

  Stir in the nutritional yeast, sea salt, and black pepper to enhance the savory flavor profile.

• 8

  Fold in the baby spinach during the last minute of cooking until it is just wilted and bright green.