Lentil and Black Bean Stew with Sautéed Spinach and Hemp Seeds

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

Lentil and Black Bean Stew with Sautéed Spinach and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stew with Sautéed Spinach and Hemp Seeds

Enjoy a hearty vegan stew that's rich in flavor and texture. Tender lentils and black beans simmered in a fragrant tomato and vegetable broth are enhanced with aromatic onions, garlic, and warming spices. Finished with a burst of fresh sautéed spinach and a topping of protein-packed hemp seeds, this dish is as nutritious as it is comforting.

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NUTRITION

540kcal
Protein
37.1g
Fat
16.4g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (150g)

0.5 cup cooked black beans (130g)

1 cup diced tomatoes (240g)

1 small yellow onion (70g)

2 cloves garlic (6g)

1 cup low-sodium vegetable broth (240g)

1 tsp olive oil (4.5g)

2 cups fresh spinach (60g)

3 tbsp hemp seeds (30g)

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cooked lentils and black beans if using canned, or prepare them in advance if cooking from dry.

  • 2

    Chop the small yellow onion and mince the garlic. Dice the tomatoes if using whole or large ones.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it softens, about 3-4 minutes.

  • 4

    Add the minced garlic, ground cumin, and smoked paprika to the onions, stirring for another minute until aromatic.

  • 5

    Pour in the diced tomatoes and vegetable broth, stirring to combine with the spices.

  • 6

    Mix in the cooked lentils and black beans. Bring the stew to a simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 7

    While the stew simmers, heat a separate non-stick pan over medium heat and add the fresh spinach. Sauté for 2-3 minutes until the spinach wilts, seasoning lightly with salt and pepper.

  • 8

    Taste the stew and adjust seasoning with salt and pepper as desired.

  • 9

    Serve the warm lentil and black bean stew in bowls, top with the sautéed spinach, and sprinkle hemp seeds evenly over each serving for an extra protein boost.

Lentil and Black Bean Stew with Sautéed Spinach and Hemp Seeds

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

Lentil and Black Bean Stew with Sautéed Spinach and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stew with Sautéed Spinach and Hemp Seeds

Enjoy a hearty vegan stew that's rich in flavor and texture. Tender lentils and black beans simmered in a fragrant tomato and vegetable broth are enhanced with aromatic onions, garlic, and warming spices. Finished with a burst of fresh sautéed spinach and a topping of protein-packed hemp seeds, this dish is as nutritious as it is comforting.

NUTRITION

540kcal
Protein
37.1g
Fat
16.4g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (150g)

0.5 cup cooked black beans (130g)

1 cup diced tomatoes (240g)

1 small yellow onion (70g)

2 cloves garlic (6g)

1 cup low-sodium vegetable broth (240g)

1 tsp olive oil (4.5g)

2 cups fresh spinach (60g)

3 tbsp hemp seeds (30g)

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked lentils and black beans if using canned, or prepare them in advance if cooking from dry.

  • 2

    Chop the small yellow onion and mince the garlic. Dice the tomatoes if using whole or large ones.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it softens, about 3-4 minutes.

  • 4

    Add the minced garlic, ground cumin, and smoked paprika to the onions, stirring for another minute until aromatic.

  • 5

    Pour in the diced tomatoes and vegetable broth, stirring to combine with the spices.

  • 6

    Mix in the cooked lentils and black beans. Bring the stew to a simmer and let it cook for 8-10 minutes so that the flavors meld.

  • 7

    While the stew simmers, heat a separate non-stick pan over medium heat and add the fresh spinach. Sauté for 2-3 minutes until the spinach wilts, seasoning lightly with salt and pepper.

  • 8

    Taste the stew and adjust seasoning with salt and pepper as desired.

  • 9

    Serve the warm lentil and black bean stew in bowls, top with the sautéed spinach, and sprinkle hemp seeds evenly over each serving for an extra protein boost.