NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Dry red lentils

4 oz Organic tempeh

5 tbsp Nutritional yeast

2 cup Baby spinach

4 cup Low-sodium vegetable broth

0.5 cup Yellow onion

2 clove Garlic

1 tsp Ground turmeric

1 tsp Ground cumin

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Finely dice the yellow onion and mince the garlic cloves.

• 2

  Crumble the organic tempeh into small, pea-sized pieces using your hands or a fork.

• 3

  In a large pot, sauté the onion, garlic, and crumbled tempeh with 2 tablespoons of vegetable broth over medium heat until the onion is translucent.

• 4

  Stir in the ground turmeric, ground cumin, sea salt, and black pepper, toasting the spices for 1 minute until fragrant.

• 5

  Add the dry red lentils and the remaining vegetable broth to the pot, then bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are soft and have begun to break down.

• 7

  Stir in the nutritional yeast and baby spinach, cooking for 2 minutes until the spinach is fully wilted.

• 8

  Remove from heat, stir in the lemon juice for brightness, and serve warm.