Vegan • Gluten-Free • One Pot • No Chopping • Flavorful & Convenient
Ingredients
1 can diced tomatoes (398 ml)
1 can lentils with liquid (398 ml)
1 cup frozen spinach
50 g quick-cooking TVP (textured vegetable protein)
1 ½ cups vegetable broth
SPICES
3.5 ml onion powder
3.5 ml garlic powder
3.5 ml smoked paprika
3.5 ml ground cumin
2 ml turmeric
A pinch to 1 ml chipotle powder (to taste)
Salt & pepper to taste
Preparation
In a large pot, combine the diced tomatoes, lentils (with their liquid), frozen spinach, and all the spices.
Bring to a boil.
Reduce to medium heat, stir in the TVP, and cover. Let cook for 4 to 5 minutes (or follow the instructions on your TVP package).
Add the broth—either all at once or gradually—until you reach your preferred consistency.
Stir well and adjust seasoning if needed.
Turn off the heat and let it sit for a few minutes to let the flavors blend.
Serve warm and top with nutritional yeast if you’d like.