YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
A protein-packed red lentil stew simmered with fragrant spices and vibrant vegetables, finished with a creamy dollop of Greek yogurt for a velvety texture.
INGREDIENTS
0.5 cup dry red lentils
0.25 cup nutritional yeast
0.5 cup non-fat Greek yogurt
1 cup vegetable broth
0.5 cup diced carrots
0.5 cup diced yellow onion
1 cup fresh spinach
1 tsp extra virgin olive oil
1 tsp minced garlic
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium heat.
Add the diced yellow onion and diced carrots to the pot, sautéing for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until the spices are fragrant.
Add the dry red lentils and vegetable broth to the pot, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are tender and have absorbed most of the liquid.
Stir in the nutritional yeast and fresh spinach, allowing the spinach to wilt into the hot stew for about 1 minute.
Remove the pot from the heat and ladle the stew into a bowl.
Top the stew with a dollop of non-fat Greek yogurt before serving warm.