YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Simmered red lentils and crumbled tempeh combined with aromatic root vegetables in a golden, turmeric-infused broth that tastes wonderfully earthy.
INGREDIENTS
0.25 tsp Olive oil
0.5 cup Yellow onion
2 cloves Garlic
0.5 cup Carrots
0.5 cup Celery
0.13 cup Red lentils
3.5 oz Tempeh
3 cups Vegetable broth
4 tbsp Nutritional yeast
1 cup Kale
0.5 tsp Ground cumin
0.25 tsp Turmeric
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large heavy-bottomed pot over medium heat and sauté the diced onion, carrots, and celery until the vegetables begin to soften.
Add the minced garlic, ground cumin, and turmeric to the pot, stirring constantly for about one minute until the spices are toasted and fragrant.
Stir in the dry red lentils and crumbled tempeh, then pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the lentils are tender and have absorbed much of the liquid.
Stir in the nutritional yeast and chopped kale, continuing to cook for 3 minutes until the kale is wilted and the stew is thick and creamy.
Season the stew with sea salt and black pepper, then ladle into warm bowls to serve immediately.