NUTRITION

SERVINGS

INGREDIENTS

70g Red Lentils

35g Soy Chunks

80g Green Peas

2 tbsp Light Coconut Milk

1/2 cup diced Onion

1 cup Fresh Spinach

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Turmeric Powder

1 tsp Cumin Seeds

1 tsp Coriander Powder

PREPARATION

• 1

  Soak the soy chunks in hot water for 10 minutes until softened, then squeeze out the excess liquid and set aside.

• 2

  Rinse the red lentils thoroughly under cold water until the water runs clear.

• 3

  In a large pot, sauté the diced onion, minced garlic, and grated ginger with a splash of water over medium heat until the onion is translucent.

• 4

  Stir in the turmeric, cumin seeds, and coriander powder, cooking for 1 minute until fragrant.

• 5

  Add the rinsed lentils, soaked soy chunks, and 3 cups of water to the pot.

• 6

  Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the lentils are soft and have a creamy consistency.

• 7

  Stir in the light coconut milk and fresh spinach, allowing the spinach to wilt into the stew.

• 8

  In a separate small non-stick pan, quickly sauté the green peas with a pinch of salt for 2 to 3 minutes until they are bright green and tender.

• 9

  Ladle the stew into a bowl and top with the sautéed green peas and a squeeze of fresh lime if desired.