Creamy Lentil and Chickpea Stew with Wilted 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 Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Wilted Spinach

A warm, comforting vegetarian stew featuring tender chickpeas and hearty lentils simmered in a lightly spiced vegetable broth, enriched with the umami of nutritional yeast and finished with perfectly wilted spinach. This dish delivers a creamy texture and balanced flavors for a satisfying dinner.

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NUTRITION

454kcal
Protein
35.3g
Fat
10.3g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas (123g)

0.5 cup Cooked Lentils (100g)

1 cup Wilted Spinach (180g)

75g Firm Tofu

3 tbsp Nutritional Yeast (15g)

0.5 cup Vegetable Broth (120g)

1/4 medium Onion (25g)

1 Garlic Clove

0.5 tsp Olive Oil

Assorted Spices (to taste)

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PREPARATION

  • 1

    In a medium saucepan, warm the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

  • 2

    Stir in a pinch each of cumin, turmeric, paprika, salt, and pepper to toast the spices for about 30 seconds.

  • 3

    Pour in the vegetable broth and add the cooked lentils and chickpeas. Allow the mixture to simmer for 5 minutes so that the flavors begin to meld.

  • 4

    Cube the firm tofu and gently stir it into the stew. Cook for an additional 3 minutes.

  • 5

    Add the wilted spinach and nutritional yeast, stirring until the spinach is tender and well incorporated into the stew.

  • 6

    Taste and adjust seasonings as needed. Serve warm and enjoy this hearty yet light and protein-packed vegetarian dinner.

Creamy Lentil and Chickpea Stew with Wilted 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 Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Wilted Spinach

A warm, comforting vegetarian stew featuring tender chickpeas and hearty lentils simmered in a lightly spiced vegetable broth, enriched with the umami of nutritional yeast and finished with perfectly wilted spinach. This dish delivers a creamy texture and balanced flavors for a satisfying dinner.

NUTRITION

454kcal
Protein
35.3g
Fat
10.3g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas (123g)

0.5 cup Cooked Lentils (100g)

1 cup Wilted Spinach (180g)

75g Firm Tofu

3 tbsp Nutritional Yeast (15g)

0.5 cup Vegetable Broth (120g)

1/4 medium Onion (25g)

1 Garlic Clove

0.5 tsp Olive Oil

Assorted Spices (to taste)

PREPARATION

  • 1

    In a medium saucepan, warm the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

  • 2

    Stir in a pinch each of cumin, turmeric, paprika, salt, and pepper to toast the spices for about 30 seconds.

  • 3

    Pour in the vegetable broth and add the cooked lentils and chickpeas. Allow the mixture to simmer for 5 minutes so that the flavors begin to meld.

  • 4

    Cube the firm tofu and gently stir it into the stew. Cook for an additional 3 minutes.

  • 5

    Add the wilted spinach and nutritional yeast, stirring until the spinach is tender and well incorporated into the stew.

  • 6

    Taste and adjust seasonings as needed. Serve warm and enjoy this hearty yet light and protein-packed vegetarian dinner.