Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

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

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

Enjoy a hearty and vibrant vegetarian stew brimming with protein-packed lentils, chickpeas, firm tofu, and fresh leafy greens. This satisfying bowl is accented with the nutty crunch of hemp seeds and a warming blend of spices, creating a cozy dish that's both nourishing and delicious.

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NUTRITION

663kcal
Protein
46.6g
Fat
19.6g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup firm Tofu, cubed

1/2 cup cooked Chickpeas

2 cups Baby Spinach

1 medium Tomato, diced

2 tbsp Hemp Seeds

1 small Onion, diced

1 clove Garlic, minced

1/4 tsp Olive Oil

1/2 cup Vegetable Broth

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the ground cumin and smoked paprika, cooking briefly to release their aromas.

  • 4

    Add the diced tomato and cook for another 2-3 minutes until it softens.

  • 5

    Mix in the cooked lentils, chickpeas, and cubed tofu, stirring to combine with the spices and vegetables.

  • 6

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

  • 7

    Allow the stew to simmer for 10-15 minutes so the flavors meld together.

  • 8

    Fold in the baby spinach and let it wilt into the stew.

  • 9

    Season with salt and pepper to taste.

  • 10

    Serve the stew in a bowl and sprinkle the hemp seeds on top for a nutty finish.

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

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

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Leafy Greens and Hemp Seeds

Enjoy a hearty and vibrant vegetarian stew brimming with protein-packed lentils, chickpeas, firm tofu, and fresh leafy greens. This satisfying bowl is accented with the nutty crunch of hemp seeds and a warming blend of spices, creating a cozy dish that's both nourishing and delicious.

NUTRITION

663kcal
Protein
46.6g
Fat
19.6g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/2 cup firm Tofu, cubed

1/2 cup cooked Chickpeas

2 cups Baby Spinach

1 medium Tomato, diced

2 tbsp Hemp Seeds

1 small Onion, diced

1 clove Garlic, minced

1/4 tsp Olive Oil

1/2 cup Vegetable Broth

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the ground cumin and smoked paprika, cooking briefly to release their aromas.

  • 4

    Add the diced tomato and cook for another 2-3 minutes until it softens.

  • 5

    Mix in the cooked lentils, chickpeas, and cubed tofu, stirring to combine with the spices and vegetables.

  • 6

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

  • 7

    Allow the stew to simmer for 10-15 minutes so the flavors meld together.

  • 8

    Fold in the baby spinach and let it wilt into the stew.

  • 9

    Season with salt and pepper to taste.

  • 10

    Serve the stew in a bowl and sprinkle the hemp seeds on top for a nutty finish.