Hearty Red Lentil and Quinoa Stew

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

Hearty Red Lentil and Quinoa Stew

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil and Quinoa Stew

A nourishing, warming stew brimming with red lentils, quinoa, and chickpeas, simmered together with vibrant vegetables and aromatic spices. This hearty bowl offers a comforting mix of textures, a rich medley of flavors, and a balanced nutritional profile that's perfect for any meal.

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NUTRITION

646kcal
Protein
35.5g
Fat
6.6g
Carbs
119.2g

SERVINGS

1 serving

INGREDIENTS

0.4 cup dry Red Lentils (80g)

0.33 cup dry Quinoa (60g)

0.33 cup Cooked Chickpeas (55g)

1 cup Diced Tomatoes (240g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1 small Onion (70g)

1 cup Spinach (30g)

1 cup Vegetable Broth (240ml)

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils and quinoa thoroughly under running water.

  • 2

    In a medium pot, heat a splash of water or a small amount of olive oil if desired, then sauté the chopped onion, minced garlic, diced carrot, and sliced celery until softened, about 3-4 minutes.

  • 3

    Add the red lentils, quinoa, and diced tomatoes to the pot, stirring well to combine.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle boil.

  • 5

    Stir in the ground cumin and ground turmeric, then reduce heat to a simmer.

  • 6

    Cover and allow the stew to simmer for about 20 minutes, or until the lentils and quinoa are tender. Stir occasionally and add a splash more broth or water if the stew becomes too thick.

  • 7

    In the last 5 minutes of cooking, add the spinach and cooked chickpeas, stirring until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and serve hot.

Hearty Red Lentil and Quinoa Stew

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

Hearty Red Lentil and Quinoa Stew

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil and Quinoa Stew

A nourishing, warming stew brimming with red lentils, quinoa, and chickpeas, simmered together with vibrant vegetables and aromatic spices. This hearty bowl offers a comforting mix of textures, a rich medley of flavors, and a balanced nutritional profile that's perfect for any meal.

NUTRITION

646kcal
Protein
35.5g
Fat
6.6g
Carbs
119.2g

SERVINGS

1 serving

INGREDIENTS

0.4 cup dry Red Lentils (80g)

0.33 cup dry Quinoa (60g)

0.33 cup Cooked Chickpeas (55g)

1 cup Diced Tomatoes (240g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1 small Onion (70g)

1 cup Spinach (30g)

1 cup Vegetable Broth (240ml)

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils and quinoa thoroughly under running water.

  • 2

    In a medium pot, heat a splash of water or a small amount of olive oil if desired, then sauté the chopped onion, minced garlic, diced carrot, and sliced celery until softened, about 3-4 minutes.

  • 3

    Add the red lentils, quinoa, and diced tomatoes to the pot, stirring well to combine.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle boil.

  • 5

    Stir in the ground cumin and ground turmeric, then reduce heat to a simmer.

  • 6

    Cover and allow the stew to simmer for about 20 minutes, or until the lentils and quinoa are tender. Stir occasionally and add a splash more broth or water if the stew becomes too thick.

  • 7

    In the last 5 minutes of cooking, add the spinach and cooked chickpeas, stirring until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and serve hot.