NUTRITION

SERVINGS

INGREDIENTS

0.5 cup textured vegetable protein

0.25 cup dry red lentils

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

2 cups vegetable broth

1 cup water

1 tbsp nutritional yeast

0.5 tsp smoked paprika

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp lemon juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

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

• 3

  Stir in the minced garlic, smoked paprika, and dried oregano, cooking for 1 minute until fragrant.

• 4

  Add the dry red lentils, textured vegetable protein, vegetable broth, and water to the pot.

• 5

  Bring the mixture to a boil, then reduce the heat to low and cover with a lid.

• 6

  Simmer for 15 to 20 minutes, or until the lentils are tender and the TVP has fully hydrated.

• 7

  Stir in the nutritional yeast, sea salt, and black pepper to enhance the savory flavor.

• 8

  Add the baby spinach and stir until just wilted into the hot soup.

• 9

  Remove from heat and stir in the fresh lemon juice before serving warm.