Lentil and Chickpea Stew with Spinach and Grilled Portobello

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

Lentil and Chickpea Stew with Spinach and Grilled Portobello

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Portobello

Enjoy a hearty, plant-based stew featuring tender lentils and chickpeas simmered with aromatic tomatoes, onions, garlic, and vibrant spinach, perfectly paired with a grilled portobello and marinated tempeh for an extra protein boost. This bowl packs robust flavors with a subtle smoky finish, making it a satisfying and nutrient-dense dinner.

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NUTRITION

514kcal
Protein
40.7g
Fat
13.3g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils

1/2 cup cooked chickpeas

1 cup cooked spinach

1/2 cup diced tomatoes

1/4 medium yellow onion

1 garlic clove

75 grams firm tempeh

1 large portobello mushroom

1/2 tsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly spray or brush with a small amount of olive oil.

  • 2

    Slice the portobello mushroom and tempeh into even pieces. Season them with salt, pepper, a pinch of cumin, and smoked paprika.

  • 3

    Grill the portobello mushroom and tempeh for 3-4 minutes on each side until they have nice grill marks and are heated through. Set aside.

  • 4

    In a medium saucepan, heat a dash of olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and translucent.

  • 5

    Stir in the ground cumin and smoked paprika to release their aromas.

  • 6

    Add the cooked lentils, chickpeas, and diced tomatoes to the pot. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld.

  • 7

    Fold in the cooked spinach towards the end of the simmering process to retain its vibrant color and nutrients.

  • 8

    Taste the stew and adjust salt and pepper as needed.

  • 9

    Serve the stew in a bowl and top with the grilled portobello mushroom and tempeh slices. Enjoy warm.

Lentil and Chickpea Stew with Spinach and Grilled Portobello

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

Lentil and Chickpea Stew with Spinach and Grilled Portobello

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Portobello

Enjoy a hearty, plant-based stew featuring tender lentils and chickpeas simmered with aromatic tomatoes, onions, garlic, and vibrant spinach, perfectly paired with a grilled portobello and marinated tempeh for an extra protein boost. This bowl packs robust flavors with a subtle smoky finish, making it a satisfying and nutrient-dense dinner.

NUTRITION

514kcal
Protein
40.7g
Fat
13.3g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils

1/2 cup cooked chickpeas

1 cup cooked spinach

1/2 cup diced tomatoes

1/4 medium yellow onion

1 garlic clove

75 grams firm tempeh

1 large portobello mushroom

1/2 tsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly spray or brush with a small amount of olive oil.

  • 2

    Slice the portobello mushroom and tempeh into even pieces. Season them with salt, pepper, a pinch of cumin, and smoked paprika.

  • 3

    Grill the portobello mushroom and tempeh for 3-4 minutes on each side until they have nice grill marks and are heated through. Set aside.

  • 4

    In a medium saucepan, heat a dash of olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and translucent.

  • 5

    Stir in the ground cumin and smoked paprika to release their aromas.

  • 6

    Add the cooked lentils, chickpeas, and diced tomatoes to the pot. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld.

  • 7

    Fold in the cooked spinach towards the end of the simmering process to retain its vibrant color and nutrients.

  • 8

    Taste the stew and adjust salt and pepper as needed.

  • 9

    Serve the stew in a bowl and top with the grilled portobello mushroom and tempeh slices. Enjoy warm.