NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry green lentils

3 oz extra firm tofu

1 medium carrot

1 stalk celery

0.5 medium yellow onion

1 clove garlic

3 cup vegetable broth

1 cup fresh spinach

2 tbsp nutritional yeast

0.25 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.

• 3

  Dice the carrot, celery, and yellow onion into uniform pieces for even roasting.

• 4

  Place the tofu and diced vegetables on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 5

  Toss to coat and roast for 20 minutes, or until the tofu is golden and the vegetables are tender.

• 6

  While the vegetables roast, combine the dry green lentils, vegetable broth, minced garlic, and dried thyme in a large pot.

• 7

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are soft but not mushy.

• 8

  Stir the roasted tofu and vegetables into the pot along with the nutritional yeast to add a savory depth.

• 9

  Add the fresh spinach and stir until the leaves are just wilted into the hot soup.

• 10

  Ladle the soup into a large bowl and enjoy immediately.