YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Hearty lentils and protein-rich tofu simmered in a fragrant vegetable broth with garden-fresh carrots and celery for a comforting, velvety texture.
INGREDIENTS
0.25 cup dry brown lentils
3 oz extra firm tofu
1 tbsp hemp seeds
3 tbsp nutritional yeast
0.5 tsp extra virgin olive oil
0.5 cup diced yellow onion
0.5 cup sliced carrots
0.5 cup sliced celery
2 cup low-sodium vegetable broth
1 cup fresh baby spinach
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, sautéing for 5 minutes until the onions are translucent and fragrant.
Pat the tofu dry with a towel, cut into small 1/2-inch cubes, and add to the pot, browning the edges for 3-4 minutes.
Rinse the lentils thoroughly and add them to the pot along with the vegetable broth, garlic powder, sea salt, and black pepper.
Bring the liquid to a boil, then reduce heat to low, cover the pot, and simmer for 20-25 minutes until the lentils are tender.
Stir in the nutritional yeast and hemp seeds, allowing the stew to thicken for 2 minutes.
Add the fresh baby spinach and stir until just wilted before serving warm.