Name: Creamy Lentil and Vegetable Stew with White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked Red Lentils; 0.75 cup Cannellini Beans; 3 tablespoons Nutritional Yeast; 2 cups Baby Spinach; 1 cup low-sodium Vegetable Broth; 0.5 cup diced Carrots; 0.3 cup diced Yellow Onion; 2 cloves minced Garlic

Nutrition

Per serving

502 calories

Protein: 42g; 32% of calories
Carbs: 85g; 64% of calories
Fat: 2g; 4% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Place a large pot over medium heat and sauté the diced onion, carrots, and minced garlic with two tablespoons of the vegetable broth until the onions are translucent.
Stir in the cooked red lentils, rinsed cannellini beans, and the remaining vegetable broth.
Bring the mixture to a gentle simmer for 10 to 15 minutes, allowing the lentils to soften further and thicken the base of the stew.
Stir in the nutritional yeast, which will melt into the broth to create a savory, creamy consistency without the need for dairy.
Add the baby spinach to the pot and stir until the leaves are just wilted and vibrant green.
Remove from heat and season with sea salt, cracked black pepper, and a squeeze of fresh lemon juice to brighten the flavors before serving.

Nutrition

Ingredients

Instructions

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