Lentil and Chickpea Stew with Wilted Spinach and Roasted Sweet Potato

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

Lentil and Chickpea Stew with Wilted Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Wilted Spinach and Roasted Sweet Potato

Savor a hearty vegetarian stew combining tender lentils and chickpeas with vibrant wilted spinach and sweet roasted sweet potato. Each spoonful brings warmth, subtle spice, and fresh garden flavors complemented by a cool, tangy Greek yogurt garnish.

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NUTRITION

529kcal
Protein
40.2g
Fat
5.1g
Carbs
90.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (approx. 150g)

3/4 cup cooked chickpeas (approx. 125g)

2 cups fresh spinach (approx. 60g)

1/2 medium sweet potato, cubed (approx. 100g)

1/3 cup nonfat plain Greek yogurt (approx. 75g)

2 garlic cloves

1 teaspoon cumin

1 teaspoon paprika

1 cup water or low sodium vegetable broth

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato lightly with a pinch of cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato is roasting, warm a small pot over medium heat. Sauté minced garlic with a drizzle of water or a touch of broth until fragrant.

  • 3

    Add the cooked lentils and chickpeas to the pot. Pour in the vegetable broth and bring to a gentle simmer. Stir in the remaining cumin and paprika, and season with salt and pepper to taste.

  • 4

    Simmer the stew for about 10 minutes to meld flavors. In the last 2 minutes of cooking, add the fresh spinach and let it wilt into the stew.

  • 5

    To serve, ladle the stew into bowls, top with the roasted sweet potato pieces, and finish with a dollop of nonfat plain Greek yogurt. Enjoy your balanced, flavorful dinner!

Lentil and Chickpea Stew with Wilted Spinach and Roasted Sweet Potato

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

Lentil and Chickpea Stew with Wilted Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Wilted Spinach and Roasted Sweet Potato

Savor a hearty vegetarian stew combining tender lentils and chickpeas with vibrant wilted spinach and sweet roasted sweet potato. Each spoonful brings warmth, subtle spice, and fresh garden flavors complemented by a cool, tangy Greek yogurt garnish.

NUTRITION

529kcal
Protein
40.2g
Fat
5.1g
Carbs
90.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (approx. 150g)

3/4 cup cooked chickpeas (approx. 125g)

2 cups fresh spinach (approx. 60g)

1/2 medium sweet potato, cubed (approx. 100g)

1/3 cup nonfat plain Greek yogurt (approx. 75g)

2 garlic cloves

1 teaspoon cumin

1 teaspoon paprika

1 cup water or low sodium vegetable broth

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato lightly with a pinch of cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato is roasting, warm a small pot over medium heat. Sauté minced garlic with a drizzle of water or a touch of broth until fragrant.

  • 3

    Add the cooked lentils and chickpeas to the pot. Pour in the vegetable broth and bring to a gentle simmer. Stir in the remaining cumin and paprika, and season with salt and pepper to taste.

  • 4

    Simmer the stew for about 10 minutes to meld flavors. In the last 2 minutes of cooking, add the fresh spinach and let it wilt into the stew.

  • 5

    To serve, ladle the stew into bowls, top with the roasted sweet potato pieces, and finish with a dollop of nonfat plain Greek yogurt. Enjoy your balanced, flavorful dinner!