YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Sautéed aromatics and earthy lentils simmered in a savory broth until tender, finished with a dollop of cooling Greek yogurt and a sprinkle of nutritional yeast.
INGREDIENTS
0.25 cup green lentils
0.25 tbsp extra virgin olive oil
0.25 cup yellow onion
0.25 cup carrot
0.25 cup celery
1 clove garlic
1.5 cups vegetable broth
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
3 tbsp nutritional yeast
0.75 cup plain nonfat Greek yogurt
PREPARATION
In a medium pot, heat the extra virgin olive oil over medium heat.
Add the diced yellow onion, carrot, and celery, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
Add the dry green lentils and vegetable broth to the pot and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender and have absorbed most of the liquid.
Remove from heat and stir in the fresh baby spinach and nutritional yeast until the spinach is wilted.
Transfer the stew to a bowl and top with the plain nonfat Greek yogurt before serving.