NUTRITION

SERVINGS

INGREDIENTS

0.2 cup dry brown lentils

0.75 cup frozen shelled edamame

2 tbsp nutritional yeast

2 cup fresh baby spinach

0.5 cup diced carrots

0.5 cup diced celery

0.25 cup diced yellow onion

1 clove minced garlic

2 cup low-sodium vegetable broth

1 tbsp tomato paste

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  In a large pot, sauté the diced onion, carrots, and celery with a splash of vegetable broth over medium heat until the onion is translucent.

• 2

  Add the minced garlic, tomato paste, dried thyme, sea salt, and black pepper, stirring constantly for 1 minute until fragrant.

• 3

  Rinse the dry lentils and add them to the pot along with the remaining vegetable broth.

• 4

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender.

• 5

  Stir in the frozen edamame and nutritional yeast, cooking for an additional 5 minutes to heat through.

• 6

  Turn off the heat, fold in the fresh baby spinach until it is just wilted, and stir in the fresh lemon juice before serving.