NUTRITION

SERVINGS

INGREDIENTS

0.25 cup red lentils

0.25 cup canned chickpeas

5 oz extra firm tofu

4 tbsp nutritional yeast

1 tbsp hemp seeds

0.25 cup light coconut milk

1 cup vegetable broth

2 cups fresh spinach

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced ginger

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large pot, sauté the diced yellow onion, minced garlic, and minced ginger with a splash of vegetable broth until the onion is translucent and fragrant.

• 2

  Add the red lentils, canned chickpeas, cubed extra firm tofu, curry powder, and turmeric to the pot, stirring for one minute to toast the spices.

• 3

  Pour in the remaining vegetable broth and light coconut milk, then bring the mixture to a gentle boil over medium-high heat.

• 4

  Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are tender and the liquid has thickened into a rich sauce.

• 5

  Stir in the fresh spinach, nutritional yeast, sea salt, and black pepper, cooking for just one minute until the spinach is wilted.

• 6

  Transfer the curry to a bowl and garnish with hemp seeds to add a nutty texture and a final boost of plant-based protein.