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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. tempeh (cut into 1/2-inch cubes)
- 1/4 cup olive oil (divided)
- 1 large onion (chopped)
- 1/2 tsp. salt
- 2 lb. carrots (peeled and sliced into 1/2-inch rounds)
- 4 1/2 cups vegetable broth
- 1/4 cup tomato paste
- 1 tsp. lemon juice (fresh is best)
- 1 Tbsp. chopped fresh dill
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