YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Simmered brown lentils and root vegetables in a savory herb-infused broth, creating a thick and velvety texture that warms from the inside out.
INGREDIENTS
0.38 cup dry brown lentils
2 cup low-sodium vegetable broth
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
2 clove garlic
1 cup Lacinato kale
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
2 tbsp nutritional yeast
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp fresh lemon juice
PREPARATION
Rinse the dry lentils thoroughly in a fine-mesh sieve under cold water until the water runs clear.
In a large pot over medium heat, sauté the diced onion, carrots, and celery with a splash of water or broth for 5-7 minutes until softened.
Stir in the minced garlic, tomato paste, dried thyme, and dried oregano, cooking for 1 minute until highly fragrant.
Add the rinsed lentils and the vegetable broth to the pot, then increase the heat to bring the liquid to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes until the lentils are tender but not mushy.
Remove the lid and stir in the chopped kale and nutritional yeast, allowing the kale to wilt for 2-3 minutes.
Turn off the heat and stir in the sea salt, black pepper, and fresh lemon juice to brighten the flavors before serving.