NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.33 cup red lentils

3 tbsp nutritional yeast

1 cup vegetable broth

0.5 cup tomato puree

0.5 medium yellow onion

2 cloves garlic

1 medium zucchini

1 cup fresh spinach

0 tbsp olive oil

1 tsp ground cumin

1 tsp ground ginger

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Finely dice the yellow onion and mince the garlic cloves.

• 2

  Heat the olive oil in a large pot or tagine over medium heat, then sauté the onion for 5 minutes until translucent.

• 3

  Add the minced garlic, cumin, ginger, and cinnamon to the pot, stirring constantly for 1 minute to toast the spices.

• 4

  Pour in the tomato puree, vegetable broth, red lentils, and drained chickpeas, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have thickened the sauce.

• 6

  Slice the zucchini into half-moons and stir them into the pot along with the nutritional yeast.

• 7

  Continue to simmer for another 5-7 minutes until the zucchini is tender but still holds its shape.

• 8

  Stir in the fresh spinach and allow it to wilt in the residual heat for 1 minute.

• 9

  Season with sea salt and black pepper, then garnish with chopped fresh cilantro before serving.