NUTRITION

SERVINGS

INGREDIENTS

7 oz extra firm tofu

0.25 cup red lentils

2 cups cauliflower florets

1 medium carrot

0.5 medium yellow onion

2 cloves garlic

0.5 tsp olive oil

2 tbsp nutritional yeast

3 cups vegetable broth

0.5 tsp turmeric

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cauliflower florets, diced carrot, and cubed tofu with the olive oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetables and tofu in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden brown.

• 4

  While the vegetables roast, sauté the onion and garlic in a large pot with a splash of water over medium heat until softened and fragrant.

• 5

  Stir in the dry red lentils, turmeric, and vegetable broth, then bring the mixture to a boil.

• 6

  Reduce the heat to low, cover the pot, and simmer for 15 minutes until the lentils are tender and have broken down slightly.

• 7

  Add the roasted vegetables, tofu, and nutritional yeast into the pot, stirring gently to combine the flavors.

• 8

  Use an immersion blender to partially blend the soup until it reaches your desired consistency, leaving some chunks for a hearty texture.

• 9

  Stir in the fresh lemon juice just before serving to brighten the earthy flavors of the roasted vegetables.