Creamy Lentil and Chickpea Stew with Wilted Spinach

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

Creamy Lentil and Chickpea Stew with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Wilted Spinach

Savor the warmth of a comforting, protein-packed stew where tender red lentils and vibrant edamame mingle with silky tofu, all steeped in a subtly spiced tomato broth. Finished with a burst of fresh wilted spinach and a hint of aromatic garlic and cumin, this hearty, clean vegetarian dish delivers a creamy texture and satisfying flavor in every spoonful.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
42.5g
Fat
16.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils (~50g)

150g shelled edamame

100g firm tofu

15g pea protein powder

1 cup fresh spinach

0.5 cup diced tomatoes

0.5 medium yellow onion

2 cloves garlic

1 tsp olive oil

1 cup vegetable broth

1 tsp ground cumin

1 tsp smoked paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the ground cumin and smoked paprika, and toast the spices briefly.

  • 4

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and let cook for about 10 minutes, until the lentils begin to soften.

  • 5

    Fold in the diced tomatoes, edamame, and crumbled firm tofu. Allow the stew to simmer gently for an additional 5 minutes so the flavors meld.

  • 6

    Sprinkle in the pea protein powder and stir well to incorporate, ensuring a creamy consistency.

  • 7

    Just before serving, add the fresh spinach and let it wilt into the hot stew. Season with salt and pepper to taste.

  • 8

    Serve hot, enjoying the comforting, nutrient-packed flavors of this hearty vegetarian stew.

Creamy Lentil and Chickpea Stew with Wilted Spinach

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

Creamy Lentil and Chickpea Stew with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Wilted Spinach

Savor the warmth of a comforting, protein-packed stew where tender red lentils and vibrant edamame mingle with silky tofu, all steeped in a subtly spiced tomato broth. Finished with a burst of fresh wilted spinach and a hint of aromatic garlic and cumin, this hearty, clean vegetarian dish delivers a creamy texture and satisfying flavor in every spoonful.

NUTRITION

474kcal
Protein
42.5g
Fat
16.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils (~50g)

150g shelled edamame

100g firm tofu

15g pea protein powder

1 cup fresh spinach

0.5 cup diced tomatoes

0.5 medium yellow onion

2 cloves garlic

1 tsp olive oil

1 cup vegetable broth

1 tsp ground cumin

1 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the ground cumin and smoked paprika, and toast the spices briefly.

  • 4

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and let cook for about 10 minutes, until the lentils begin to soften.

  • 5

    Fold in the diced tomatoes, edamame, and crumbled firm tofu. Allow the stew to simmer gently for an additional 5 minutes so the flavors meld.

  • 6

    Sprinkle in the pea protein powder and stir well to incorporate, ensuring a creamy consistency.

  • 7

    Just before serving, add the fresh spinach and let it wilt into the hot stew. Season with salt and pepper to taste.

  • 8

    Serve hot, enjoying the comforting, nutrient-packed flavors of this hearty vegetarian stew.