NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

0.13 cup dry green lentils

4 cup low-sodium vegetable broth

1 cup carrots

1 cup celery

1 cup yellow onion

2 clove garlic

5 tbsp nutritional yeast

2 cup fresh spinach

1 tsp dried thyme

1 tsp smoked paprika

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Rinse the red and green lentils thoroughly under cold water until the water runs clear to ensure a clean flavor.

• 2

  Combine the rinsed lentils, vegetable broth, carrots, celery, onion, garlic, thyme, and smoked paprika in the slow cooker basin.

• 3

  Cover and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours, until the lentils are tender and the stew has thickened.

• 4

  Stir in the nutritional yeast and fresh spinach, allowing the residual heat of the stew to wilt the greens completely.

• 5

  Finish by stirring in the sea salt, black pepper, and fresh lemon juice to brighten the earthy flavors before serving.