Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

A heartwarming and velvety stew featuring red lentils, hearty chickpeas, and cubes of firm tofu simmered with aromatic spices and a splash of light coconut milk. Finished with a cooling swirl of nonfat Greek yogurt and fresh spinach, this dish offers a delightful balance of creaminess, warmth, and subtle tang, making it ideal for any meal of the day.

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NUTRITION

522kcal
Protein
33.9g
Fat
16.8g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry Red Lentils (~100g)

0.5 cup canned Chickpeas, drained (~82g)

100g Firm Tofu, cubed

0.5 cup Diced Tomatoes (~123g)

0.25 cup Light Coconut Milk (~60g)

1 cup Vegetable Broth (~240g)

1 cup Fresh Spinach (~30g)

0.33 cup Nonfat Greek Yogurt (~80g)

1 tsp Olive Oil (~4.5g)

Pinch of mixed Spices (Cumin, Turmeric, Smoked Paprika, Garlic Powder, Ginger Powder, Salt, Pepper)

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a large pot, heat the olive oil over medium heat and add the cubed tofu. Sauté until lightly browned on all sides.

  • 3

    Add the mixed spices (cumin, turmeric, smoked paprika, garlic powder, ginger powder, salt, and pepper) to the tofu and stir to coat.

  • 4

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

  • 5

    Stir in the red lentils and chickpeas, then cover and allow to simmer for 20-25 minutes until the lentils are tender.

  • 6

    A few minutes before finishing, add the fresh spinach and stir until wilted.

  • 7

    Taste and adjust seasoning if needed.

  • 8

    Ladle the stew into bowls and top each serving with a dollop of nonfat Greek yogurt for a creamy finish.

Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

A heartwarming and velvety stew featuring red lentils, hearty chickpeas, and cubes of firm tofu simmered with aromatic spices and a splash of light coconut milk. Finished with a cooling swirl of nonfat Greek yogurt and fresh spinach, this dish offers a delightful balance of creaminess, warmth, and subtle tang, making it ideal for any meal of the day.

NUTRITION

522kcal
Protein
33.9g
Fat
16.8g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry Red Lentils (~100g)

0.5 cup canned Chickpeas, drained (~82g)

100g Firm Tofu, cubed

0.5 cup Diced Tomatoes (~123g)

0.25 cup Light Coconut Milk (~60g)

1 cup Vegetable Broth (~240g)

1 cup Fresh Spinach (~30g)

0.33 cup Nonfat Greek Yogurt (~80g)

1 tsp Olive Oil (~4.5g)

Pinch of mixed Spices (Cumin, Turmeric, Smoked Paprika, Garlic Powder, Ginger Powder, Salt, Pepper)

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    In a large pot, heat the olive oil over medium heat and add the cubed tofu. Sauté until lightly browned on all sides.

  • 3

    Add the mixed spices (cumin, turmeric, smoked paprika, garlic powder, ginger powder, salt, and pepper) to the tofu and stir to coat.

  • 4

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

  • 5

    Stir in the red lentils and chickpeas, then cover and allow to simmer for 20-25 minutes until the lentils are tender.

  • 6

    A few minutes before finishing, add the fresh spinach and stir until wilted.

  • 7

    Taste and adjust seasoning if needed.

  • 8

    Ladle the stew into bowls and top each serving with a dollop of nonfat Greek yogurt for a creamy finish.