NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry brown lentils

4 oz extra firm tofu

3 tbsp nutritional yeast

0.5 tsp extra virgin olive oil

0.5 cup diced yellow onion

0.5 cup diced carrots

0.5 cup diced celery

1 cup chopped kale

2 cup low-sodium vegetable broth

1 tsp garlic powder

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large ceramic pot over medium heat until shimmering.

• 2

  Add the diced yellow onion, carrots, and celery, sautéing for 5-7 minutes until the onions are translucent and the carrots have softened.

• 3

  Stir in the dry brown lentils, garlic powder, dried thyme, sea salt, and black pepper, coating the lentils in the aromatics.

• 4

  Pour in the low-sodium vegetable broth and bring the pot to a rolling boil.

• 5

  Reduce the heat to a low simmer, cover with a tight-fitting lid, and cook for 25-30 minutes until the lentils are tender but not mushy.

• 6

  Gently fold in the cubed extra firm tofu and chopped kale, allowing the heat to wilt the greens and warm the tofu through for 5 minutes.

• 7

  Remove from heat and stir in the nutritional yeast, which will melt into the broth to create a rich, savory depth.