NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry green lentils

3 cups low-sodium vegetable broth

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

0.5 cup diced tomatoes

0.25 cup nutritional yeast

2 cups baby spinach

1 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the dry lentils thoroughly in a fine-mesh sieve under cold water and set aside.

• 2

  In a large pot, sauté the diced onion, carrots, and celery with two tablespoons of the vegetable broth over medium heat until the onions are translucent.

• 3

  Add the minced garlic, cumin, and smoked paprika to the pot, stirring for 1 minute until the spices become fragrant.

• 4

  Pour in the remaining vegetable broth, diced tomatoes, and the rinsed lentils.

• 5

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes or until the lentils are tender.

• 6

  Stir in the nutritional yeast, sea salt, and black pepper until well combined.

• 7

  Add the fresh baby spinach and stir until the leaves are just wilted.

• 8

  Serve hot in a large bowl, ensuring a thick and hearty consistency.