NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry green lentils

6 oz extra firm tofu

4 tbsp nutritional yeast

2 cups low-sodium vegetable broth

0.5 cup diced carrots

0.5 cup diced celery

0.5 cup diced yellow onion

1 cup chopped kale

1 tsp garlic powder

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  Rinse the dry green lentils thoroughly under cold water and set aside.

• 2

  Press the extra firm tofu to remove excess moisture, then cut into small 1/2-inch cubes.

• 3

  In a large pot, sauté the diced onion, carrots, and celery with two tablespoons of the vegetable broth over medium heat until the onions are translucent.

• 4

  Add the rinsed lentils, the remaining vegetable broth, garlic powder, dried thyme, sea salt, and black pepper to the pot.

• 5

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

• 6

  Stir in the cubed tofu, nutritional yeast, and chopped kale, allowing the kale to wilt and the tofu to heat through for about 5 minutes.

• 7

  Remove from heat and stir in the fresh lemon juice to brighten the flavors before serving.