NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry green lentils

3 cups vegetable broth

1 tsp extra virgin olive oil

0.5 medium yellow onion

1 medium carrot

1 stalk celery

2 cloves garlic

1 cup fresh baby spinach

3 tbsp nutritional yeast

0.75 cup non-fat plain Greek yogurt

1 tbsp hemp hearts

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.25 tsp ground turmeric

PREPARATION

• 1

  Finely dice the onion, carrot, and celery, and mince the garlic.

• 2

  Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, sautéing for 5-7 minutes until softened.

• 3

  Stir in the garlic, cumin, and turmeric, cooking for 1 minute until fragrant.

• 4

  Rinse the dry lentils and add them to the pot along with the vegetable broth, sea salt, and black pepper.

• 5

  Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the lentils are tender.

• 6

  Stir in the nutritional yeast and fresh baby spinach, allowing the spinach to wilt in the residual heat.

• 7

  Ladle the soup into a bowl and top with a large swirl of non-fat Greek yogurt and a sprinkle of hemp hearts before serving.