NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

0 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup zucchini

1 clove garlic

1 tsp fresh ginger

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup vegetable broth

0.5 cup canned crushed tomatoes

1 tbsp nutritional yeast

0.75 cup non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and zucchini for 5 minutes until softened.

• 2

  Stir in the garlic, ginger, cumin, coriander, and cinnamon for 1 minute until the spices are toasted and aromatic.

• 3

  Add the dry lentils, vegetable broth, and crushed tomatoes, then bring the mixture to a gentle boil.

• 4

  Reduce the heat to low, cover, and simmer for 20 minutes until the lentils are tender and the sauce has thickened.

• 5

  Stir in the nutritional yeast, sea salt, and black pepper to deepen the savory flavor profile.

• 6

  Serve the tagine in warm bowls topped with a dollop of Greek yogurt and fresh cilantro.