YOUR SOLIN GENERATED RECIPE
Hearty Lentil Soup with Root Vegetables
Hearty green lentils and earthy root vegetables simmered in a savory broth, finished with a sprinkle of nutritional yeast for a nutty, golden depth.
INGREDIENTS
0.3 cup dry green lentils
4 oz firm tofu
3 tbsp nutritional yeast
1 medium carrot
0.5 medium parsnip
0.5 medium yellow onion
2 cloves garlic
3 cups vegetable broth
0.5 tsp olive oil
1 tsp smoked paprika
0.5 tsp sea salt
0.25 tsp black pepper
1 cup chopped kale
PREPARATION
In a large heavy-bottomed pot, heat the olive oil over medium heat and sauté the diced onion, carrot, and parsnip for 6-8 minutes until the vegetables are slightly caramelized.
Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for one minute until the spices are toasted and fragrant.
Add the dry green lentils, cubed firm tofu, and vegetable broth to the pot, then bring the mixture to a rolling boil.
Reduce the heat to a low simmer, cover with a tight-fitting lid, and cook for 25-30 minutes until the lentils are tender.
Stir in the chopped kale and nutritional yeast, allowing the greens to wilt for 2 minutes before serving the soup warm.