NUTRITION

SERVINGS

INGREDIENTS

1 oz soy curls

0.5 cup chickpeas

0.25 cup red lentils

1.5 cup vegetable broth

0.5 cup tomato puree

1 medium carrot

1 medium zucchini

0.5 medium yellow onion

2 clove garlic

1 tsp ground cumin

1 tsp ground coriander

0.25 tsp ground cinnamon

0.5 tsp ground turmeric

0.5 tsp ground ginger

0.5 tsp sea salt

0.25 tsp black pepper

3 tbsp nutritional yeast

1 tbsp hemp seeds

PREPARATION

• 1

  Place soy curls in a bowl and cover with warm water for 10 minutes, then drain and squeeze out excess liquid.

• 2

  In a large pot, sauté the diced onion, minced garlic, and sliced carrots with a splash of water or broth until softened.

• 3

  Stir in the cumin, coriander, cinnamon, turmeric, and ginger, toasting the spices for one minute until aromatic.

• 4

  Add the rehydrated soy curls, chickpeas, dry red lentils, vegetable broth, and tomato puree to the pot.

• 5

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

• 6

  Add the diced zucchini and simmer for an additional 5 minutes until just tender but still bright.

• 7

  Stir in the nutritional yeast, sea salt, and black pepper to create a rich and savory base.

• 8

  Serve hot in bowls topped with hemp seeds for added texture and protein.