Lentil and Chickpea Stew with Spinach and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Edamame

Savor a hearty and warming vegan stew bursting with tender lentils, chickpeas, and vibrant edamame all mingled with fresh spinach in a savory spiced broth. This delightful dish marries earthy legumes with a subtle umami boost from nutritional yeast, making each spoonful both nourishing and comfortingly satisfying.

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NUTRITION

512kcal
Protein
40.6g
Fat
9.2g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

0.9 cup cooked Lentils (approx. 178g)

0.5 cup cooked Chickpeas (approx. 82g)

2/3 cup shelled Edamame (approx. 100g)

2 cups fresh Spinach

1 tsp Nutritional Yeast

1 cup Vegetable Broth

2 cloves Garlic

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the cooked lentils and chickpeas if using canned versions. Set aside.

  • 2

    In a medium saucepan, sauté minced garlic with a teaspoon of cumin over medium heat until fragrant.

  • 3

    Pour in the vegetable broth and bring to a simmer.

  • 4

    Add the lentils and chickpeas to the simmering broth, stirring to combine all flavors.

  • 5

    Stir in the shelled edamame and allow the stew to simmer for about 5 minutes.

  • 6

    Fold in the fresh spinach and sprinkle in the nutritional yeast. Let the spinach wilt, about 2 minutes.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy this hearty, protein-packed vegan stew.

Lentil and Chickpea Stew with Spinach and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Edamame

Savor a hearty and warming vegan stew bursting with tender lentils, chickpeas, and vibrant edamame all mingled with fresh spinach in a savory spiced broth. This delightful dish marries earthy legumes with a subtle umami boost from nutritional yeast, making each spoonful both nourishing and comfortingly satisfying.

NUTRITION

512kcal
Protein
40.6g
Fat
9.2g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

0.9 cup cooked Lentils (approx. 178g)

0.5 cup cooked Chickpeas (approx. 82g)

2/3 cup shelled Edamame (approx. 100g)

2 cups fresh Spinach

1 tsp Nutritional Yeast

1 cup Vegetable Broth

2 cloves Garlic

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the cooked lentils and chickpeas if using canned versions. Set aside.

  • 2

    In a medium saucepan, sauté minced garlic with a teaspoon of cumin over medium heat until fragrant.

  • 3

    Pour in the vegetable broth and bring to a simmer.

  • 4

    Add the lentils and chickpeas to the simmering broth, stirring to combine all flavors.

  • 5

    Stir in the shelled edamame and allow the stew to simmer for about 5 minutes.

  • 6

    Fold in the fresh spinach and sprinkle in the nutritional yeast. Let the spinach wilt, about 2 minutes.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy this hearty, protein-packed vegan stew.