Creamy Spiced Lentil Stew

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

Creamy Spiced Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil Stew

Enjoy this hearty and velvety lentil stew infused with warming spices and a hint of creaminess from light coconut milk. Tender red lentils, protein-rich chickpeas, and firm tofu combine with fresh spinach, tomatoes, and aromatic garlic and onion to create a satisfying meal perfect for any time of day.

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NUTRITION

596kcal
Protein
34.6g
Fat
16.8g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentils

100g Chickpeas (canned, drained)

100g Firm Tofu

30g Light Coconut Milk (approx. 1/8 cup)

120g Diced Tomatoes

30g Fresh Spinach

30g Onion

1 clove Garlic

5g Olive Oil (1 tsp)

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the rinsed lentils, chickpeas, and diced tomatoes to the saucepan. Stir to combine with the spices and aromatics.

  • 5

    Pour in about 1 cup of water or vegetable broth, and bring the mixture to a simmer. Lower the heat and let it cook for 15-20 minutes, or until the lentils are tender.

  • 6

    Cube the firm tofu and add it to the stew. Stir gently to combine.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Simmer for an additional 3-5 minutes ensuring the spinach wilts and the tofu heats through.

  • 8

    Season the stew with salt and pepper to taste, then give it a final stir before serving.

Creamy Spiced Lentil Stew

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

Creamy Spiced Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Lentil Stew

Enjoy this hearty and velvety lentil stew infused with warming spices and a hint of creaminess from light coconut milk. Tender red lentils, protein-rich chickpeas, and firm tofu combine with fresh spinach, tomatoes, and aromatic garlic and onion to create a satisfying meal perfect for any time of day.

NUTRITION

596kcal
Protein
34.6g
Fat
16.8g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

60g Red Lentils

100g Chickpeas (canned, drained)

100g Firm Tofu

30g Light Coconut Milk (approx. 1/8 cup)

120g Diced Tomatoes

30g Fresh Spinach

30g Onion

1 clove Garlic

5g Olive Oil (1 tsp)

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the rinsed lentils, chickpeas, and diced tomatoes to the saucepan. Stir to combine with the spices and aromatics.

  • 5

    Pour in about 1 cup of water or vegetable broth, and bring the mixture to a simmer. Lower the heat and let it cook for 15-20 minutes, or until the lentils are tender.

  • 6

    Cube the firm tofu and add it to the stew. Stir gently to combine.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Simmer for an additional 3-5 minutes ensuring the spinach wilts and the tofu heats through.

  • 8

    Season the stew with salt and pepper to taste, then give it a final stir before serving.