NUTRITION

SERVINGS

INGREDIENTS

0.15 cup dry brown lentils

0.15 cup dry red lentils

4 tbsp nutritional yeast

1 cup fresh spinach

0.5 cup diced carrots

0.5 cup diced celery

0.5 cup diced onion

2 whole garlic cloves

4 cup low-sodium vegetable broth

0 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried thyme

1 tsp smoked paprika

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 until the onions are translucent and fragrant.

• 3

  Mince the garlic cloves and add them to the vegetables along with the dried thyme, smoked paprika, sea salt, and black pepper, stirring for one minute.

• 4

  Rinse the dry brown and red lentils, then add them to the pot along with the low-sodium vegetable broth.

• 5

  Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.

• 6

  Stir in the fresh spinach and nutritional yeast, allowing the spinach to wilt and the yeast to thicken the broth before serving warm.