NUTRITION

SERVINGS

INGREDIENTS

0.33 cup black lentils

2 cup vegetable broth

4 tbsp nutritional yeast

1 cup broccoli florets

1 medium carrot

0.5 medium yellow onion

2 whole garlic cloves

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp hemp hearts

1 tbsp lemon juice

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Cut the carrot into half-moons and break the broccoli into bite-sized florets.

• 3

  Place the carrots and broccoli on the baking sheet, toss with a tablespoon of vegetable broth to prevent sticking, and roast for 20 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, finely dice the onion and mince the garlic cloves.

• 5

  In a medium saucepan over medium heat, sauté the onion and garlic in two tablespoons of vegetable broth for 5 minutes until softened.

• 6

  Rinse the black lentils thoroughly and add them to the saucepan along with the remaining vegetable broth and dried thyme.

• 7

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

• 8

  Remove the saucepan from the heat and stir in the nutritional yeast, fresh spinach, sea salt, and black pepper until the spinach has wilted.

• 9

  Fold in the roasted vegetables and finish the dish with fresh lemon juice and a sprinkle of hemp hearts for added texture.