NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry red lentils

0.13 cup hemp hearts

4 tbsp nutritional yeast

1 cup cauliflower florets

1 cup baby spinach

1 cup vegetable broth

1 tbsp curry powder

0.5 tsp ground turmeric

2 clove garlic

1 tsp fresh ginger

0.25 medium yellow onion

0.5 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  Heat the avocado oil in a medium pot over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is translucent.

• 3

  Stir in the curry powder, ground turmeric, sea salt, and black pepper to toast the spices for 1 minute.

• 4

  Add the dry red lentils, cauliflower florets, and vegetable broth to the pot and stir to combine.

• 5

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

• 6

  Remove the lid and stir in the nutritional yeast and baby spinach, allowing the spinach to wilt in the residual heat.

• 7

  Transfer the curry to a bowl and garnish with the hemp hearts for a significant protein boost and a nutty finish.