YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Simmered brown lentils and diced vegetables in a savory herb-infused broth, finished with protein-rich nutritional yeast for a velvety, comforting texture.
INGREDIENTS
0.25 cup Dry brown lentils
4 oz Extra firm tofu
3 tbsp Nutritional yeast
0.5 tsp Olive oil
0.5 cup Yellow onion
1 clove Garlic
0.5 cup Carrots
0.5 cup Celery
1 cup Kale
2 cup Vegetable broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
0.5 tsp Dried thyme
PREPARATION
Heat the olive oil in a large pot over medium heat and sauté the diced yellow onion, carrots, and celery until the vegetables are softened.
Add the minced garlic, smoked paprika, and dried thyme, stirring constantly for one minute until the spices become fragrant.
Stir in the dry brown lentils, crumbled extra firm tofu, and vegetable broth, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender and the liquid has slightly thickened.
Fold in the chopped kale and nutritional yeast, stirring until the greens are wilted and the stew takes on a rich, creamy consistency.
Season the stew with sea salt and black pepper, then serve warm in a large bowl.