Recipe makes 4 servings.
Macros Per Serving: Protein: 24g | Fat: 2g | Carbs: 85g | Fiber: 22g | Calories: 365
INGREDIENTS:
- 1 bag red split lentils
- 8 oz frozen organic corn
- 8 oz frozen organic peas
- 4 potatoes, peeled and diced
- 1 small yellow onion, peeled and diced
- 4 carrots, peeled and cut into rounds
- 2 cloves garlic, thin sliced
- 2 stalks celery, thin sliced
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp turmeric (powdered spice)
- Himalayan salt & black pepper, to taste
DIRECTIONS:
- Combine all ingredients in a large pot. Add as much water or chicken broth as is called for on the bag of lentils. Then add another 2 cups to account for the added vegetables.
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Season with a generous amount of Himalayan salt and the rest of the spices. Simmer on low-medium heat until potatoes are fork-tender.