YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Simmered red lentils and garden vegetables infused with aromatic smoked paprika for a velvety, protein-packed bowl that warms from the inside out.
INGREDIENTS
0.25 cup dry red lentils
1.5 cup low-sodium vegetable broth
0.5 cup diced carrots
0.5 cup diced celery
0.5 cup diced yellow onion
1 cup fresh baby spinach
3 tbsp nutritional yeast
0.5 cup non-fat Greek yogurt
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium heat.
Add the diced yellow onion, carrots, and celery, sautéing for 5-7 minutes until the onions are translucent and fragrant.
Stir in the garlic powder, smoked paprika, sea salt, and black pepper, cooking for 1 minute to toast the spices.
Add the dry red lentils and vegetable broth to the pot, then bring the mixture to a gentle boil.
Reduce the heat to low, cover with a lid, and simmer for 15-20 minutes until the lentils are tender and the liquid is mostly absorbed.
Stir in the nutritional yeast and fresh baby spinach, folding until the greens are completely wilted.
Remove the pot from the heat and stir in the non-fat Greek yogurt until the stew is creamy and well combined before serving.