YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Simmered red lentils and garden vegetables infused with aromatic herbs, creating a velvety and nourishing bowl that warms from the inside out.
INGREDIENTS
0.25 cup dry red lentils
0.5 cup frozen shelled edamame
3 tbsp nutritional yeast
1 cup fresh spinach
0.5 cup diced carrots
0.5 cup diced yellow onion
0.25 tsp extra virgin olive oil
1 clove garlic
2 cup vegetable broth
0.5 tsp dried thyme
0.5 tsp smoked paprika
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
In a large heavy-bottomed pot, heat the extra virgin olive oil over medium heat.
Add the diced yellow onion and diced carrots, sautéing for 5-7 minutes until the onions are translucent and the carrots begin to soften.
Stir in the minced garlic, dried thyme, smoked paprika, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the vegetable broth and add the dry red lentils and frozen shelled edamame, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have absorbed the flavors.
Remove from heat and stir in the nutritional yeast and fresh spinach, allowing the heat of the stew to wilt the greens.
Finish with a squeeze of fresh lemon juice to brighten the flavors before serving in warm bowls.