YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Red lentils and cubed tofu simmered in a smoky tomato broth for a thick, protein-packed stew that feels incredibly velvety on the palate.
INGREDIENTS
0.25 cup red lentils
4 oz firm tofu
2 tbsp nutritional yeast
1 cup baby spinach
0.5 cup tomato puree
1 cup vegetable broth
0.25 cup yellow onion
1 clove garlic
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp olive oil
PREPARATION
Press tofu to remove excess moisture and cut into half-inch cubes.
Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
Stir in smoked paprika, sea salt, and black pepper to toast the spices for thirty seconds.
Add dry red lentils, tomato puree, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce heat and simmer for twenty minutes until lentils are soft.
Fold in the cubed tofu and nutritional yeast, stirring gently to combine.
Add baby spinach and cook for one minute until just wilted before serving warm.