Creamy Lentil and Chickpea Stew with Spinach

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

Creamy Lentil and Chickpea Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Savor a hearty, velvety stew featuring tender lentils and chickpeas mingled with vibrant spinach and aromatic vegetables. This comforting bowl bursts with savory flavor and a creamy texture, making it a satisfying, protein-packed dinner.

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NUTRITION

475kcal
Protein
40.1g
Fat
9.8g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

40g dried red lentils

100g cooked chickpeas

145g extra-firm tofu

60g fresh spinach

1/2 cup diced tomatoes

1/2 medium yellow onion

1 clove garlic

1 cup vegetable broth

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Dice the half medium yellow onion and mince the garlic clove.

  • 3

    In a medium pot, sauté the onion and garlic over medium heat until fragrant and translucent, about 3-4 minutes. If desired, you can add a splash of water instead of oil for a lower-calorie option.

  • 4

    Add the rinsed red lentils and the vegetable broth to the pot. Stir in the 1/2 cup of diced tomatoes. Bring the mixture to a gentle simmer.

  • 5

    Allow the stew to cook for about 15 minutes, stirring occasionally, until the lentils start to soften.

  • 6

    Cube the extra-firm tofu and drain the chickpeas if needed. Gently stir them into the simmering stew.

  • 7

    Add the fresh spinach and let it wilt into the stew for an additional 5 minutes. Taste and season with salt, pepper, and any herbs such as thyme or bay leaf as preferred.

  • 8

    Serve the hearty, creamy stew warm, enjoying the blend of savory spices and comforting textures.

Creamy Lentil and Chickpea Stew with Spinach

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

Creamy Lentil and Chickpea Stew with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Savor a hearty, velvety stew featuring tender lentils and chickpeas mingled with vibrant spinach and aromatic vegetables. This comforting bowl bursts with savory flavor and a creamy texture, making it a satisfying, protein-packed dinner.

NUTRITION

475kcal
Protein
40.1g
Fat
9.8g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

40g dried red lentils

100g cooked chickpeas

145g extra-firm tofu

60g fresh spinach

1/2 cup diced tomatoes

1/2 medium yellow onion

1 clove garlic

1 cup vegetable broth

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Dice the half medium yellow onion and mince the garlic clove.

  • 3

    In a medium pot, sauté the onion and garlic over medium heat until fragrant and translucent, about 3-4 minutes. If desired, you can add a splash of water instead of oil for a lower-calorie option.

  • 4

    Add the rinsed red lentils and the vegetable broth to the pot. Stir in the 1/2 cup of diced tomatoes. Bring the mixture to a gentle simmer.

  • 5

    Allow the stew to cook for about 15 minutes, stirring occasionally, until the lentils start to soften.

  • 6

    Cube the extra-firm tofu and drain the chickpeas if needed. Gently stir them into the simmering stew.

  • 7

    Add the fresh spinach and let it wilt into the stew for an additional 5 minutes. Taste and season with salt, pepper, and any herbs such as thyme or bay leaf as preferred.

  • 8

    Serve the hearty, creamy stew warm, enjoying the blend of savory spices and comforting textures.