YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Red lentils, creamy cannellini beans, and tofu simmered in a turmeric-spiced broth for a savory and deeply satisfying meal.
INGREDIENTS
0.25 cup dry red lentils
4 oz extra firm tofu
0.25 cup canned cannellini beans
1 tbsp nutritional yeast
1.5 cup vegetable broth
0.5 cup diced carrots
0.5 cup diced celery
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp olive oil
PREPARATION
Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until the vegetables are softened and fragrant.
Add the minced garlic, ground turmeric, and ground cumin to the pot, stirring for one minute to toast the spices.
Pour in the vegetable broth and dry red lentils, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes until the lentils are tender and have thickened the broth.
Gently stir in the canned cannellini beans, cubed extra firm tofu, and nutritional yeast, allowing the stew to simmer for another 5 minutes.
Season the stew with sea salt and black pepper before ladling into warm bowls for serving.