NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

0.5 cup canned chickpeas

4 oz extra firm tofu

1 cup fresh baby spinach

0.25 cup light coconut milk

0.25 cup nonfat Greek yogurt

1 tbsp nutritional yeast

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

0.25 cup vegetable broth

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture, then dice into small, uniform cubes.

• 2

  Mince the garlic clove and finely grate the fresh ginger.

• 3

  In a large non-stick skillet over medium heat, add the vegetable broth, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

• 4

  Stir in the ground turmeric, cumin, and coriander, allowing the spices to toast for 30 seconds to release their oils.

• 5

  Add the cooked lentils, chickpeas, and diced tofu to the skillet, stirring gently to ensure everything is evenly coated in the spice mixture.

• 6

  Pour in the light coconut milk and sprinkle with nutritional yeast, then let the mixture simmer for 5 to 7 minutes until the sauce has thickened slightly.

• 7

  Fold in the fresh baby spinach and cook for an additional 1 minute until the leaves are just wilted.

• 8

  Remove the skillet from the heat and stir in the nonfat Greek yogurt to create a creamy, high-protein base.

• 9

  Season with sea salt and black pepper, then serve immediately in a warm bowl.