NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry green lentils

3.5 oz extra firm tofu

2 tbsp nutritional yeast

2 cups baby spinach

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

3 cups vegetable broth

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the dry green lentils under cold water until the water runs clear.

• 2

  Press the extra firm tofu to remove excess moisture and cut it into small half-inch cubes.

• 3

  In a large pot, sauté the yellow onion, carrots, and celery with a splash of vegetable broth over medium heat until softened.

• 4

  Stir in the garlic, ground cumin, and smoked paprika, cooking for one minute until fragrant.

• 5

  Pour in the dry green lentils, tofu cubes, and the remaining vegetable broth.

• 6

  Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20 to 25 minutes until the lentils are tender.

• 7

  Stir in the nutritional yeast and baby spinach, allowing the leaves to wilt into the hot stew.

• 8

  Season with sea salt and black pepper before serving in deep bowls.