Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

A warming, creamy red lentil stew infused with aromatic spices, bright tomatoes, and a hint of ginger and garlic. Finished with a dollop of tangy Greek yogurt, this comforting bowl offers a delightful blend of textures and flavors perfect for any meal of the day.

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NUTRITION

522kcal
Protein
32.4g
Fat
12.8g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (approx 65g)

1/2 cup canned chickpeas, drained (approx 125g)

1/2 cup diced tomatoes (approx 120g)

1/4 cup light coconut milk (approx 60g)

1 cup fresh spinach (approx 30g)

1/4 medium yellow onion (approx 40g)

1 garlic clove

1 tsp fresh grated ginger

1 tsp olive oil

1/4 cup nonfat Greek yogurt (approx 60g)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils under cold water.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and grated ginger until softened and fragrant.

  • 3

    Add the red lentils, diced tomatoes, chickpeas, and spices (cumin, turmeric, smoked paprika, salt, and pepper) to the pan. Stir to combine.

  • 4

    Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a simmer.

  • 5

    Allow the stew to cook for 20-25 minutes, stirring occasionally, until the red lentils are soft and the stew has thickened slightly.

  • 6

    Stir in the fresh spinach and let it wilt for 2 minutes.

  • 7

    Taste and adjust seasoning if needed.

  • 8

    Serve the stew in bowls and top each serving with a dollop of nonfat Greek yogurt for creaminess.

Creamy Spiced Red Lentil Stew

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

Creamy Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Red Lentil Stew

A warming, creamy red lentil stew infused with aromatic spices, bright tomatoes, and a hint of ginger and garlic. Finished with a dollop of tangy Greek yogurt, this comforting bowl offers a delightful blend of textures and flavors perfect for any meal of the day.

NUTRITION

522kcal
Protein
32.4g
Fat
12.8g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry red lentils (approx 65g)

1/2 cup canned chickpeas, drained (approx 125g)

1/2 cup diced tomatoes (approx 120g)

1/4 cup light coconut milk (approx 60g)

1 cup fresh spinach (approx 30g)

1/4 medium yellow onion (approx 40g)

1 garlic clove

1 tsp fresh grated ginger

1 tsp olive oil

1/4 cup nonfat Greek yogurt (approx 60g)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and grated ginger until softened and fragrant.

  • 3

    Add the red lentils, diced tomatoes, chickpeas, and spices (cumin, turmeric, smoked paprika, salt, and pepper) to the pan. Stir to combine.

  • 4

    Pour in the light coconut milk and about 1 cup of water. Bring the mixture to a simmer.

  • 5

    Allow the stew to cook for 20-25 minutes, stirring occasionally, until the red lentils are soft and the stew has thickened slightly.

  • 6

    Stir in the fresh spinach and let it wilt for 2 minutes.

  • 7

    Taste and adjust seasoning if needed.

  • 8

    Serve the stew in bowls and top each serving with a dollop of nonfat Greek yogurt for creaminess.