NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked red lentils (200g)

1/2 cup cooked chickpeas (125g)

2 cups fresh spinach (60g)

1/2 cup nonfat Greek yogurt (120g)

1/2 cup diced tomatoes (90g)

1/4 cup chopped onion (40g)

1 clove minced garlic

1 teaspoon olive oil

1 cup vegetable broth

PREPARATION

• 1

  Rinse and drain the red lentils if using from a dry pack; if pre-cooked, measure out 1 cup.

• 2

  Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

• 3

  Add the diced tomatoes to the pan and cook for an additional 2 minutes.

• 4

  Stir in the cooked red lentils and vegetable broth. Bring the mixture to a simmer and let it cook for about 10-12 minutes, allowing the flavors to meld.

• 5

  Add the cooked chickpeas to the stew and simmer for an extra 5 minutes. Season with salt, pepper, and a pinch of thyme if desired.

• 6

  In a separate skillet, lightly sauté the fresh spinach over medium heat until it wilts, about 2-3 minutes. Season with a small pinch of salt.

• 7

  Remove the stew from heat and gently stir in the nonfat Greek yogurt to create a creamy texture without boiling, which helps preserve the yogurt’s protein integrity.

• 8

  Serve the creamy lentil stew in bowls with a side of warm sautéed spinach. Enjoy the comforting blend of textures and flavors in every bite.