Hearty Spiced Lentil and Chickpea Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Spiced Lentil and Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentil and Chickpea Stew

A warming and satisfying stew featuring red lentils, chickpeas, and silken chunks of tofu simmered in a fragrant blend of cumin, smoked paprika, and turmeric. This hearty, plant-based dish offers a delightful balance of spices, earthy legumes, and vibrant vegetables for an inviting meal any time of day.

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NUTRITION

768kcal
Protein
41.1g
Fat
15.3g
Carbs
114.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried Red Lentils (approx. 100g)

3/4 cup cooked Chickpeas (approx. 125g)

1/2 cup Diced Tomatoes (approx. 120g)

1 small Carrot (approx. 50g)

1 cup fresh Spinach (approx. 30g)

1/4 medium Onion (approx. 40g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth (240g)

100g Firm Tofu

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils well under running water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and chopped carrot. Sauté until softened, about 3-4 minutes.

  • 3

    Add the cumin, smoked paprika, and turmeric, stirring for about 30 seconds until the spices become fragrant.

  • 4

    Stir in the red lentils, chickpeas, and diced tomatoes. Mix well so that the spices coat the ingredients evenly.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and let it cook for 15-20 minutes, or until the lentils are tender.

  • 6

    Cube the firm tofu and gently stir it into the stew along with the spinach. Simmer for an additional 5 minutes to heat the tofu and wilt the spinach.

  • 7

    Season with salt and pepper to taste. Give everything a final stir and serve warm.

Hearty Spiced Lentil and Chickpea Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Spiced Lentil and Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentil and Chickpea Stew

A warming and satisfying stew featuring red lentils, chickpeas, and silken chunks of tofu simmered in a fragrant blend of cumin, smoked paprika, and turmeric. This hearty, plant-based dish offers a delightful balance of spices, earthy legumes, and vibrant vegetables for an inviting meal any time of day.

NUTRITION

768kcal
Protein
41.1g
Fat
15.3g
Carbs
114.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dried Red Lentils (approx. 100g)

3/4 cup cooked Chickpeas (approx. 125g)

1/2 cup Diced Tomatoes (approx. 120g)

1 small Carrot (approx. 50g)

1 cup fresh Spinach (approx. 30g)

1/4 medium Onion (approx. 40g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth (240g)

100g Firm Tofu

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils well under running water and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and chopped carrot. Sauté until softened, about 3-4 minutes.

  • 3

    Add the cumin, smoked paprika, and turmeric, stirring for about 30 seconds until the spices become fragrant.

  • 4

    Stir in the red lentils, chickpeas, and diced tomatoes. Mix well so that the spices coat the ingredients evenly.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and let it cook for 15-20 minutes, or until the lentils are tender.

  • 6

    Cube the firm tofu and gently stir it into the stew along with the spinach. Simmer for an additional 5 minutes to heat the tofu and wilt the spinach.

  • 7

    Season with salt and pepper to taste. Give everything a final stir and serve warm.