NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Red lentils

0.5 cup Chickpeas

1 cup Cauliflower

1 cup Spinach

0.25 cup Tomato puree

0.5 tsp Extra virgin olive oil

3 tbsp Nutritional yeast

1 tbsp Hemp hearts

1 tsp Curry powder

0.5 tsp Ground turmeric

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1.25 cup Water

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets and chickpeas with the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast for 20 minutes until the cauliflower is tender and the chickpeas are slightly crispy.

• 4

  While roasting, combine the red lentils, water, tomato puree, curry powder, turmeric, and garlic powder in a medium pot.

• 5

  Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes until the lentils are soft and the liquid is mostly absorbed.

• 6

  Stir the roasted cauliflower and chickpeas into the pot along with the nutritional yeast and hemp hearts.

• 7

  Mix thoroughly to incorporate the yeast and hemp, creating a thick and creamy sauce consistency.

• 8

  Fold in the fresh spinach and cook for 1 minute until just wilted, then serve immediately.