NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Extra virgin olive oil

0.5 medium Yellow onion

1 medium Carrot

1 medium Garlic clove

4 oz Tempeh

0.17 cup Dry red lentils

2 cup Vegetable broth

1 tbsp Tomato paste

2 tbsp Nutritional yeast

1 cup Baby spinach

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Crumble the tempeh into small, ground-meat-like pieces and add it to the pot along with the garlic, cumin, and smoked paprika. Sauté for another 3 minutes.

• 4

  Stir in the tomato paste and dry red lentils, ensuring they are well coated in the spices.

• 5

  Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender.

• 6

  Stir in the nutritional yeast, sea salt, and black pepper. The nutritional yeast will help thicken the broth and add a savory depth.

• 7

  Add the baby spinach and stir until just wilted. Serve hot.