NUTRITION

SERVINGS

INGREDIENTS

1 cup dry red lentils

0.5 cup canned chickpeas

2 tbsp nutritional yeast

0.5 tbsp olive oil

0.5 medium onion

1 medium carrot

1 stalk celery

2 cloves garlic

3 cups vegetable broth

1 cup fresh spinach

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

  Heat the olive oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the diced onion, sliced carrot, and sliced celery to the pot and sauté for 5-7 minutes until the vegetables are softened.

• 3

  Stir in the minced garlic and smoked paprika, cooking for 60 seconds until the spices become fragrant.

• 4

  Rinse the red lentils and add them to the pot along with the rinsed chickpeas and vegetable broth.

• 5

  Increase the heat to bring the soup to a boil, then immediately reduce to a low simmer.

• 6

  Cover the pot and cook for 15-20 minutes, or until the red lentils have broken down and thickened the soup.

• 7

  Stir in the nutritional yeast and fresh spinach, allowing the heat of the soup to wilt the greens.

• 8

  Season with sea salt and black pepper, then stir in the fresh lemon juice just before serving.