Creamy Lentil and Chickpea Stew with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Enjoy a hearty, comforting stew that blends tender lentils and creamy chickpeas with fresh spinach and a subtle tomato base. Infused with warm spices and finished with a dollop of nonfat Greek yogurt, this vibrant vegetarian dish offers a delightful mix of textures and flavors, perfect for a nourishing dinner.

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NUTRITION

523kcal
Protein
40.8g
Fat
5.3g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Lentils (≈150g)

3/4 cup cooked Chickpeas (≈130g)

1/2 cup Nonfat Greek Yogurt (≈120g)

2 cups Spinach (≈60g)

1/2 cup Diced Tomatoes (≈122g)

1/2 medium Onion, diced (≈55g)

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth (≈240g)

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the cooked lentils and chickpeas if using canned varieties, and set aside.

  • 2

    In a medium pot, add the diced onion and minced garlic. Sauté over medium heat until the onion becomes translucent.

  • 3

    Stir in the ground cumin and smoked paprika to toast the spices lightly for about 30 seconds.

  • 4

    Add the diced tomatoes and low-sodium vegetable broth to the pot. Bring the mixture to a simmer.

  • 5

    Add the lentils and chickpeas to the pot, stirring well to integrate the flavors.

  • 6

    Allow the stew to simmer for about 10 minutes so that the flavors meld, adjusting with salt and pepper to taste.

  • 7

    Just before serving, stir in the fresh spinach until wilted.

  • 8

    Remove the stew from heat and gently fold in the nonfat Greek yogurt to achieve a creamy texture.

  • 9

    Serve warm and enjoy this comforting vegetarian stew.

Creamy Lentil and Chickpea Stew with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach

Enjoy a hearty, comforting stew that blends tender lentils and creamy chickpeas with fresh spinach and a subtle tomato base. Infused with warm spices and finished with a dollop of nonfat Greek yogurt, this vibrant vegetarian dish offers a delightful mix of textures and flavors, perfect for a nourishing dinner.

NUTRITION

523kcal
Protein
40.8g
Fat
5.3g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Lentils (≈150g)

3/4 cup cooked Chickpeas (≈130g)

1/2 cup Nonfat Greek Yogurt (≈120g)

2 cups Spinach (≈60g)

1/2 cup Diced Tomatoes (≈122g)

1/2 medium Onion, diced (≈55g)

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth (≈240g)

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the cooked lentils and chickpeas if using canned varieties, and set aside.

  • 2

    In a medium pot, add the diced onion and minced garlic. Sauté over medium heat until the onion becomes translucent.

  • 3

    Stir in the ground cumin and smoked paprika to toast the spices lightly for about 30 seconds.

  • 4

    Add the diced tomatoes and low-sodium vegetable broth to the pot. Bring the mixture to a simmer.

  • 5

    Add the lentils and chickpeas to the pot, stirring well to integrate the flavors.

  • 6

    Allow the stew to simmer for about 10 minutes so that the flavors meld, adjusting with salt and pepper to taste.

  • 7

    Just before serving, stir in the fresh spinach until wilted.

  • 8

    Remove the stew from heat and gently fold in the nonfat Greek yogurt to achieve a creamy texture.

  • 9

    Serve warm and enjoy this comforting vegetarian stew.