YOUR SOLIN GENERATED RECIPE
Creamy Spiced Red Lentil Stew
Savor a hearty, comforting bowl of Creamy Spiced Red Lentil Stew that offers a delicate balance of textures and warming spices. The slow-cooked red lentils meld with tender chickpeas, ripe tomatoes, and aromatic spices, all enveloped in a silky nonfat Greek yogurt finish for creaminess. This dish is perfect any time of day, delivering a satisfying mix of protein, fiber, and spices to brighten your meal.
INGREDIENTS
1 cup cooked Red Lentils
0.67 cup canned Chickpeas
0.5 cup Nonfat Greek Yogurt
0.5 cup Diced Tomatoes
1 cup Vegetable Broth
0.25 medium Onion
1 Garlic Clove
1 teaspoon Olive Oil
0.5 teaspoon Cumin
0.5 teaspoon Turmeric
0.5 teaspoon Smoked Paprika
Salt & Pepper to taste
PREPARATION
Rinse the red lentils under cold water and drain.
Heat the olive oil in a medium pot over medium heat. Add the finely chopped onion and garlic; sauté until softened and fragrant.
Stir in the cumin, turmeric, and smoked paprika, toasting the spices for about 30 seconds.
Add the red lentils, diced tomatoes, vegetable broth, and chickpeas into the pot. Stir to combine.
Bring the mixture to a simmer and let it cook for 20-25 minutes, or until the lentils are tender and have broken down to form a thick stew. Stir occasionally to prevent sticking.
Season with salt and pepper to taste.
Remove the pot from heat and stir in the nonfat Greek yogurt until the stew becomes creamy and well blended.
Serve hot garnished with a sprinkle of extra smoked paprika or fresh herbs if desired.