NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry red lentils

2 cups vegetable broth

4 tbsp nutritional yeast

1 tbsp hemp seeds

1 cup sliced mushrooms

1 cup fresh spinach

0.5 cup diced carrots

0.5 cup diced yellow onion

1 tsp minced garlic

1 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  In a large pot, sauté the onion, carrots, and mushrooms with a splash of vegetable broth over medium heat until the vegetables have softened.

• 2

  Stir in the minced garlic, ground cumin, smoked paprika, sea salt, and black pepper, cooking for one minute until the spices are fragrant.

• 3

  Add the dry red lentils and the remaining vegetable broth to the pot, stirring to combine.

• 4

  Bring the mixture to a boil, then immediately reduce the heat to low and simmer for 15 to 20 minutes until the lentils are tender and have broken down slightly.

• 5

  Stir in the nutritional yeast and hemp seeds to thicken the stew and provide a savory, nutty depth.

• 6

  Fold in the fresh spinach and lemon juice, stirring constantly until the greens are just wilted.

• 7

  Ladle the stew into a bowl and serve immediately while hot.