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 warm and comforting bowl of creamy lentil and chickpea stew accented with tender cubes of tofu and fresh spinach. This hearty vegetarian dish offers a medley of textures and flavors from subtly sweet carrots, tangy tomatoes, and aromatic onion, all simmered in a light coconut milk broth for a velvety finish.

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NUTRITION

508kcal
Protein
39.2g
Fat
14.2g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

40g Red Lentils

55g Chickpeas (cooked)

260g Firm Tofu

30g Fresh Spinach

30ml Light Coconut Milk

50g Carrot, diced

90g Tomato, chopped

40g Onion, chopped

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set them aside.

  • 2

    In a medium pot, add a splash of water and sauté the chopped onion and diced carrot over medium heat until they begin to soften.

  • 3

    Stir in the red lentils and chopped tomato, allowing the flavors to meld for a couple of minutes.

  • 4

    Pour in the light coconut milk and enough water to barely cover the ingredients. Bring the mixture to a gentle simmer.

  • 5

    Add the chickpeas and cubed firm tofu, stirring gently to combine.

  • 6

    Simmer the stew for about 15-20 minutes, or until the lentils and vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.

  • 7

    Once the stew has thickened to your liking, fold in the fresh spinach and allow it to wilt.

  • 8

    Season with salt, pepper, and your favorite herbs or spices as desired. Adjust consistency with a splash of water if needed.

  • 9

    Serve hot, enjoying this warm, creamy, and nourishing vegetarian stew.

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 warm and comforting bowl of creamy lentil and chickpea stew accented with tender cubes of tofu and fresh spinach. This hearty vegetarian dish offers a medley of textures and flavors from subtly sweet carrots, tangy tomatoes, and aromatic onion, all simmered in a light coconut milk broth for a velvety finish.

NUTRITION

508kcal
Protein
39.2g
Fat
14.2g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

40g Red Lentils

55g Chickpeas (cooked)

260g Firm Tofu

30g Fresh Spinach

30ml Light Coconut Milk

50g Carrot, diced

90g Tomato, chopped

40g Onion, chopped

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set them aside.

  • 2

    In a medium pot, add a splash of water and sauté the chopped onion and diced carrot over medium heat until they begin to soften.

  • 3

    Stir in the red lentils and chopped tomato, allowing the flavors to meld for a couple of minutes.

  • 4

    Pour in the light coconut milk and enough water to barely cover the ingredients. Bring the mixture to a gentle simmer.

  • 5

    Add the chickpeas and cubed firm tofu, stirring gently to combine.

  • 6

    Simmer the stew for about 15-20 minutes, or until the lentils and vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.

  • 7

    Once the stew has thickened to your liking, fold in the fresh spinach and allow it to wilt.

  • 8

    Season with salt, pepper, and your favorite herbs or spices as desired. Adjust consistency with a splash of water if needed.

  • 9

    Serve hot, enjoying this warm, creamy, and nourishing vegetarian stew.