YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Simmered red lentils and crumbled tofu infused with aromatic herbs and nutritional yeast for a savory, velvety stew that warms from the inside out.
INGREDIENTS
0.25 cup dry red lentils
6 oz firm tofu
3 tbsp nutritional yeast
0.5 cup yellow onion
0.5 cup carrots
2 cup vegetable broth
0.5 tsp extra virgin olive oil
2 cup fresh spinach
0.5 tsp garlic powder
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a large pot, heat the extra virgin olive oil over medium heat.
Add the diced yellow onion and carrots, sautéing for 5 minutes until the onions are translucent and fragrant.
Crumble the firm tofu into the pot using your hands or a fork, and cook for another 3 minutes to lightly brown.
Stir in the dry red lentils, garlic powder, dried thyme, sea salt, and black pepper, coating the ingredients evenly in the spices.
Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to low and cover with a lid.
Simmer for 15-20 minutes until the lentils are tender and have absorbed most of the liquid, creating a thick consistency.
Stir in the nutritional yeast and fresh spinach, cooking for 1-2 minutes until the spinach is completely wilted before serving.