YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Simmered green lentils and crumbled tempeh in a savory vegetable broth, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
0.33 cup dry green lentils
2 oz tempeh
0.25 cup non-fat Greek yogurt
2 tbsp nutritional yeast
1 cup baby spinach
0.5 cup carrots
0.5 cup celery
0.25 cup yellow onion
0.5 tsp extra virgin olive oil
2 cup low-sodium vegetable broth
1 clove garlic
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the onion, carrots, and celery, and mince the garlic clove.
Heat the olive oil in a medium pot over medium heat, then add the onion, carrots, and celery.
Sauté the vegetables for 5 minutes until softened, then add the garlic and crumble the tempeh into the pot.
Cook for another 3 minutes until the tempeh is slightly browned.
Rinse the lentils and add them to the pot along with the vegetable broth, cumin, and smoked paprika.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender.
Stir in the baby spinach and nutritional yeast, allowing the greens to wilt into the hot stew.
Season with sea salt and black pepper to taste.
Ladle the stew into a bowl and top with a generous dollop of Greek yogurt before serving.