NUTRITION

SERVINGS

INGREDIENTS

0.2 cup dry red lentils

6 oz extra firm tofu

3 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 cup cauliflower florets

1 cup zucchini

2 cup vegetable broth

1 cup fresh spinach

0.5 tsp ground turmeric

1 tsp garlic powder

1 tsp onion powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Drain and press the extra firm tofu to remove excess moisture, then cut into small 1/2-inch cubes.

• 2

  Rinse the red lentils thoroughly under cold water until the water runs clear to ensure a clean flavor.

• 3

  Chop the zucchini into half-moons and break the cauliflower into bite-sized florets.

• 4

  Place the tofu cubes, rinsed lentils, cauliflower, zucchini, turmeric, garlic powder, and onion powder into the slow cooker.

• 5

  Pour the vegetable broth over the ingredients and stir gently to combine the spices.

• 6

  Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the lentils are soft and the stew has thickened.

• 7

  Stir in the nutritional yeast, hemp hearts, and fresh spinach, allowing the heat of the stew to wilt the greens for 2 to 3 minutes.

• 8

  Finish by stirring in the lemon juice and seasoning with sea salt and black pepper before serving hot.