Silky Lentil and White Bean Stew with Leafy Greens and Toasted Pumpkin Seeds

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

Silky Lentil and White Bean Stew with Leafy Greens and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Silky Lentil and White Bean Stew with Leafy Greens and Toasted Pumpkin Seeds

Enjoy a heartwarming, plant-powered stew featuring creamy red lentils and tender white beans simmered with vibrant tomatoes, garlic, and herbs. Infused with nutrient-rich leafy greens and finished with a crunchy sprinkle of toasted pumpkin seeds and a drizzle of olive oil, this stew delivers a comforting and satisfying experience perfect for a hearty dinner.

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NUTRITION

791kcal
Protein
45.4g
Fat
19.8g
Carbs
117.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1 cup cooked White Beans

2 cups Spinach

1 cup Kale

1 cup Crushed Tomatoes

2 cloves Garlic

2 tsp Olive Oil

2 tbsp Toasted Pumpkin Seeds

1 medium Onion

2 cups Vegetable Broth

1 tsp Cumin

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 2

    Stir in the cumin and cook for another 30 seconds to release its aroma.

  • 3

    Pour in the vegetable broth and crushed tomatoes, bringing the mixture to a gentle simmer.

  • 4

    Add the red lentils and white beans. Allow the stew to simmer for about 15-20 minutes, stirring occasionally until the lentils are tender and the flavors meld.

  • 5

    Fold in the kale and spinach, letting them wilt into the stew over the last 5 minutes of cooking.

  • 6

    Once the stew has thickened to a silky consistency, adjust salt and pepper to taste if desired.

  • 7

    Serve the stew hot in bowls, garnished with a generous sprinkle of toasted pumpkin seeds for added crunch and nutty flavor.

Silky Lentil and White Bean Stew with Leafy Greens and Toasted Pumpkin Seeds

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

Silky Lentil and White Bean Stew with Leafy Greens and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Silky Lentil and White Bean Stew with Leafy Greens and Toasted Pumpkin Seeds

Enjoy a heartwarming, plant-powered stew featuring creamy red lentils and tender white beans simmered with vibrant tomatoes, garlic, and herbs. Infused with nutrient-rich leafy greens and finished with a crunchy sprinkle of toasted pumpkin seeds and a drizzle of olive oil, this stew delivers a comforting and satisfying experience perfect for a hearty dinner.

NUTRITION

791kcal
Protein
45.4g
Fat
19.8g
Carbs
117.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils

1 cup cooked White Beans

2 cups Spinach

1 cup Kale

1 cup Crushed Tomatoes

2 cloves Garlic

2 tsp Olive Oil

2 tbsp Toasted Pumpkin Seeds

1 medium Onion

2 cups Vegetable Broth

1 tsp Cumin

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 2

    Stir in the cumin and cook for another 30 seconds to release its aroma.

  • 3

    Pour in the vegetable broth and crushed tomatoes, bringing the mixture to a gentle simmer.

  • 4

    Add the red lentils and white beans. Allow the stew to simmer for about 15-20 minutes, stirring occasionally until the lentils are tender and the flavors meld.

  • 5

    Fold in the kale and spinach, letting them wilt into the stew over the last 5 minutes of cooking.

  • 6

    Once the stew has thickened to a silky consistency, adjust salt and pepper to taste if desired.

  • 7

    Serve the stew hot in bowls, garnished with a generous sprinkle of toasted pumpkin seeds for added crunch and nutty flavor.