NUTRITION

SERVINGS

INGREDIENTS

6 ounces Tempeh

2.5 tablespoons Red Lentils

1/3 cup Chickpeas

2 tablespoons Nutritional Yeast

2.5 tablespoons Light Coconut Milk

1 cup Vegetable Broth

1 cup fresh Spinach

2 tablespoons diced Onion

1 clove Garlic

1/2 teaspoon Olive Oil

Pinch of Turmeric and Cumin

PREPARATION

• 1

  Slice the tempeh into thin strips and lightly brush with olive oil and a pinch of cumin.

• 2

  Heat a grill pan over medium heat and sear the tempeh strips until golden brown with visible grill marks.

• 3

  In a separate medium pot, sauté the diced onion and minced garlic in two tablespoons of vegetable broth until translucent.

• 4

  Add the dry red lentils, turmeric, and the remaining vegetable broth to the pot.

• 5

  Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes until the lentils are tender and have absorbed most of the liquid.

• 6

  Stir in the chickpeas, light coconut milk, and nutritional yeast, cooking for another 2 minutes until the stew is thick and creamy.

• 7

  Fold in the fresh spinach and stir until just wilted from the heat.

• 8

  Transfer the stew to a bowl and top with the warm grilled tempeh strips before serving.