YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Stew with Greek Yogurt Swirl
A hearty, comforting vegetarian stew featuring tender lentils, chickpeas, and cubes of firm tofu simmered with aromatic vegetables in a spiced tomato broth, finished with a cool, creamy swirl of nonfat Greek yogurt. This dish delivers warmth and depth with every spoonful while keeping your protein and calorie goals right on track.
INGREDIENTS
1/2 cup cooked brown lentils
1/2 cup cooked chickpeas
4 ounces firm tofu
1/2 cup nonfat Greek yogurt
1/4 cup diced red onion
1 small diced carrot
1/2 cup canned diced tomatoes (no salt added)
1 cup fresh spinach
1/2 tsp extra virgin olive oil
2 cloves minced garlic
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
PREPARATION
Heat the olive oil in a medium saucepan over medium heat. Add the diced red onion and minced garlic, sautéing until translucent and fragrant.
Add the diced carrot to the pan and cook for a couple of minutes. Stir in the ground cumin and smoked paprika to toast the spices lightly.
Pour in the canned diced tomatoes and allow the mixture to simmer for 2 minutes.
Stir in the cooked brown lentils and chickpeas along with a splash of water if needed to achieve your desired stew consistency. Let it simmer for 5-7 minutes to blend the flavors.
Gently fold in the cubed firm tofu and fresh spinach, cooking until the spinach wilts slightly, about 2 minutes. Season with salt and pepper to taste.
Remove the stew from heat and ladle it into a serving bowl. Top with a generous swirl of nonfat Greek yogurt to add a creamy, tangy finish.
Serve warm and enjoy this nutritious, protein-packed vegetarian dinner.