YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Sautéed aromatics and brown lentils simmered into a thick stew, finished with a creamy dollop of Greek yogurt and nutty hemp seeds for a savory, satisfying bowl.
INGREDIENTS
0.25 cup dry brown lentils
0.75 cup nonfat Greek yogurt
3 tbsp nutritional yeast
0.5 tbsp hemp seeds
2 cups baby spinach
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
2 cups vegetable broth
0.25 tsp extra virgin olive oil
1 clove garlic
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Rinse the lentils thoroughly in a fine-mesh sieve and set aside.
Heat the olive oil in a medium pot over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until softened.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
Stir in the nutritional yeast and baby spinach, cooking for 1-2 minutes until the spinach is wilted.
Transfer the stew to a bowl and top with the Greek yogurt and hemp seeds before serving.