Name: Creamy Lentil and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Red Lentils; 5.3 oz Silken Tofu; 1 tbsp Nutritional Yeast; 1 cup Baby Spinach; 1/4 cup Diced Carrots; 1 cup Vegetable Broth; 1/4 tsp Garlic Powder; 1/4 tsp Onion Powder

Nutrition

Per serving

307 calories

Protein: 30g; 37% of calories
Carbs: 43g; 53% of calories
Fat: 4g; 10% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Rinse the red lentils under cold water until the water runs clear.
In a medium pot, combine the lentils, diced carrots, vegetable broth, garlic powder, and onion powder.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes until the lentils and carrots are tender.
While the stew simmers, place the silken tofu and nutritional yeast in a blender and process until completely smooth and creamy.
Stir the tofu cream into the pot with the lentils and continue to cook over low heat for 2 minutes.
Add the baby spinach to the pot and stir until the leaves are just wilted.
Serve warm, seasoned with a pinch of salt and pepper to taste.

Nutrition

Ingredients

Instructions

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