Creamy Lentil and Spinach Stew with Roasted Chickpeas

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

Creamy Lentil and Spinach Stew with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Roasted Chickpeas

Savor a warm and comforting bowl of creamy lentil and spinach stew elevated by crunchy roasted chickpeas. The tender red lentils meld with fresh spinach and a hint of aromatic spices, while a splash of light coconut milk adds a rich creaminess. Finished with a sprinkle of hemp seeds, this hearty vegetarian dish is both satisfying and balanced.

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NUTRITION

426kcal
Protein
30.8g
Fat
7.7g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried Red Lentils (≈65g)

1/2 cup Roasted Chickpeas (≈82g)

2 cups fresh Spinach

2 tbsp Light Coconut Milk

1/4 small Yellow Onion, diced

1/3 cup Diced Tomatoes

1 Garlic clove, minced

1 tbsp Hemp Seeds

1 cup Vegetable Broth

Spices (Cumin, Salt, Pepper) to taste

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PREPARATION

  • 1

    Rinse the red lentils in cold water and set aside.

  • 2

    In a medium saucepan, heat a small drizzle of water or a teaspoon of olive oil if desired over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the rinsed lentils and vegetable broth to the saucepan. Bring to a gentle simmer and cook until the lentils start to break down, about 15 minutes.

  • 4

    Stir in the diced tomatoes, fresh spinach, and light coconut milk. Add cumin, salt, and pepper to taste. Allow the mixture to simmer for an additional 5 minutes until the spinach is wilted and the stew has a creamy consistency.

  • 5

    Meanwhile, if not pre-roasted, toss chickpeas in a small amount of spices and roast them in an oven preheated to 400°F for about 15-20 minutes until crisp.

  • 6

    Once the stew is ready, ladle it into a bowl and top with roasted chickpeas. Sprinkle hemp seeds on top for an extra boost of protein and crunch.

  • 7

    Serve warm and enjoy your hearty, nourishing vegetarian stew.

Creamy Lentil and Spinach Stew with Roasted Chickpeas

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

Creamy Lentil and Spinach Stew with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Roasted Chickpeas

Savor a warm and comforting bowl of creamy lentil and spinach stew elevated by crunchy roasted chickpeas. The tender red lentils meld with fresh spinach and a hint of aromatic spices, while a splash of light coconut milk adds a rich creaminess. Finished with a sprinkle of hemp seeds, this hearty vegetarian dish is both satisfying and balanced.

NUTRITION

426kcal
Protein
30.8g
Fat
7.7g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried Red Lentils (≈65g)

1/2 cup Roasted Chickpeas (≈82g)

2 cups fresh Spinach

2 tbsp Light Coconut Milk

1/4 small Yellow Onion, diced

1/3 cup Diced Tomatoes

1 Garlic clove, minced

1 tbsp Hemp Seeds

1 cup Vegetable Broth

Spices (Cumin, Salt, Pepper) to taste

PREPARATION

  • 1

    Rinse the red lentils in cold water and set aside.

  • 2

    In a medium saucepan, heat a small drizzle of water or a teaspoon of olive oil if desired over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the rinsed lentils and vegetable broth to the saucepan. Bring to a gentle simmer and cook until the lentils start to break down, about 15 minutes.

  • 4

    Stir in the diced tomatoes, fresh spinach, and light coconut milk. Add cumin, salt, and pepper to taste. Allow the mixture to simmer for an additional 5 minutes until the spinach is wilted and the stew has a creamy consistency.

  • 5

    Meanwhile, if not pre-roasted, toss chickpeas in a small amount of spices and roast them in an oven preheated to 400°F for about 15-20 minutes until crisp.

  • 6

    Once the stew is ready, ladle it into a bowl and top with roasted chickpeas. Sprinkle hemp seeds on top for an extra boost of protein and crunch.

  • 7

    Serve warm and enjoy your hearty, nourishing vegetarian stew.