NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry red lentils

0.5 cup canned chickpeas

6 oz extra firm tofu

3 tbsp nutritional yeast

0.25 cup light coconut milk

1 cup baby spinach

1.5 cup vegetable broth

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tbsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large pot over medium heat, sauté the diced yellow onion, minced garlic, and grated ginger with a splash of vegetable broth until the onion is translucent.

• 3

  Stir in the curry powder and ground turmeric, then add the dry red lentils, tossing to coat them in the spices.

• 4

  Pour in the remaining vegetable broth, canned chickpeas, and tofu cubes; bring the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid.

• 6

  Stir in the light coconut milk and nutritional yeast, mixing until the sauce becomes thick and creamy.

• 7

  Fold in the baby spinach until it is just wilted, then season with sea salt and black pepper before serving hot.