Creamy Spiced Lentil and Spinach Stew

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

Creamy Spiced Lentil and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil and Spinach Stew

A hearty, warming stew featuring tender red lentils and velvety coconut milk blended with fresh spinach, chickpeas, and a medley of aromatic spices. This dish offers a delicious balance of creamy texture and zesty flavor, perfect for a comforting meal any time of day.

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NUTRITION

620kcal
Protein
36g
Fat
14.7g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (125g)

1/4 cup cooked chickpeas (62g) extra

2 cups baby spinach (60g)

1/2 cup diced tomatoes (90g)

1/4 cup light coconut milk (60g)

1/2 small onion (40g)

2 cloves garlic

1 tsp olive oil

1 cup vegetable broth (240g)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 2

    Add the minced garlic and stir for another minute until fragrant.

  • 3

    Stir in the ground cumin, smoked paprika, and turmeric, toasting the spices lightly for 30 seconds.

  • 4

    Pour in the vegetable broth, diced tomatoes, and coconut milk. Bring to a simmer.

  • 5

    Add the cooked red lentils and chickpeas to the pot. Let the stew simmer for about 5 minutes so the flavors meld together.

  • 6

    Fold in the baby spinach and allow it to wilt into the stew, stirring gently.

  • 7

    Season with salt and pepper to taste. Adjust seasonings if needed and simmer for an additional 2 minutes.

  • 8

    Serve warm and enjoy your creamy, spiced lentil and spinach stew.

Creamy Spiced Lentil and Spinach Stew

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

Creamy Spiced Lentil and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil and Spinach Stew

A hearty, warming stew featuring tender red lentils and velvety coconut milk blended with fresh spinach, chickpeas, and a medley of aromatic spices. This dish offers a delicious balance of creamy texture and zesty flavor, perfect for a comforting meal any time of day.

NUTRITION

620kcal
Protein
36g
Fat
14.7g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

1/2 cup cooked chickpeas (125g)

1/4 cup cooked chickpeas (62g) extra

2 cups baby spinach (60g)

1/2 cup diced tomatoes (90g)

1/4 cup light coconut milk (60g)

1/2 small onion (40g)

2 cloves garlic

1 tsp olive oil

1 cup vegetable broth (240g)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 2

    Add the minced garlic and stir for another minute until fragrant.

  • 3

    Stir in the ground cumin, smoked paprika, and turmeric, toasting the spices lightly for 30 seconds.

  • 4

    Pour in the vegetable broth, diced tomatoes, and coconut milk. Bring to a simmer.

  • 5

    Add the cooked red lentils and chickpeas to the pot. Let the stew simmer for about 5 minutes so the flavors meld together.

  • 6

    Fold in the baby spinach and allow it to wilt into the stew, stirring gently.

  • 7

    Season with salt and pepper to taste. Adjust seasonings if needed and simmer for an additional 2 minutes.

  • 8

    Serve warm and enjoy your creamy, spiced lentil and spinach stew.