YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Red lentils and crumbled tempeh simmered in a fragrant turmeric broth with garden vegetables for a thick, velvety texture that warms from the inside out.
INGREDIENTS
0.25 cup Dry red lentils
2.5 oz Organic tempeh
3 tbsp Nutritional yeast
2 cup Low-sodium vegetable broth
0.5 cup Diced carrots
0.5 cup Diced celery
1 cup Baby spinach
1 tsp Ground turmeric
1 tsp Ground cumin
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0 tsp Extra virgin olive oil
PREPARATION
Heat the olive oil in a large pot over medium heat.
Crumble the tempeh into small bits and sauté with the carrots and celery for 5 minutes until the vegetables begin to soften.
Stir in the turmeric, cumin, garlic powder, onion powder, salt, and pepper until the ingredients are well coated and fragrant.
Add the dry red lentils and vegetable broth, then bring the mixture to a gentle boil.
Lower the heat to a simmer, cover the pot, and cook for 15 to 20 minutes until the lentils are tender and the stew has reached a creamy consistency.
Fold in the nutritional yeast and baby spinach, stirring until the leaves have wilted and the yeast is fully incorporated.
Serve the hearty stew warm in a large bowl.