YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew
Slow-simmered lentils and crumbled tempeh infused with aromatic herbs and smoky paprika for a robust, protein-packed stew that feels incredibly comforting.
INGREDIENTS
4.5 oz Tempeh
0.13 cup Dry brown lentils
2 cup Low-sodium vegetable broth
0.5 cup Diced carrots
0.5 cup Diced celery
0.5 cup Diced yellow onion
1 cup Fresh baby spinach
4 tbsp Nutritional yeast
1 tsp Minced garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
0.5 tsp Dried thyme
PREPARATION
In a large heavy-bottomed pot, sauté the diced onion, carrots, and celery with two tablespoons of the vegetable broth over medium heat until the onions are translucent and the vegetables have softened.
Add the minced garlic, smoked paprika, and dried thyme to the pot, stirring constantly for one minute until the spices become fragrant and toasted.
Crumble the tempeh into small, bite-sized pieces and add it to the pot along with the dry brown lentils.
Pour in the remaining vegetable broth and bring the mixture to a gentle boil before reducing the heat to low.
Cover the pot and simmer for 25 to 30 minutes, or until the lentils are tender and have absorbed most of the liquid, creating a thick stew consistency.
Stir in the nutritional yeast, sea salt, and black pepper to enhance the savory, cheesy flavor profile.
Add the fresh baby spinach to the pot and stir for one minute until the leaves are just wilted, then serve immediately while hot.