Hearty Spiced Red Lentil Stew

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

Hearty Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Red Lentil Stew

A warming bowl of red lentil stew infused with aromatic spices, tender chickpeas, and cubes of protein-rich tofu, simmered with tomatoes, onions, garlic, and fresh ginger. Finished with a handful of spinach for a burst of color and nutrients, this hearty dish is both comforting and satisfying.

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NUTRITION

577kcal
Protein
38.5g
Fat
8.3g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (200g)

1/2 cup cooked Chickpeas (82g)

100g Extra Firm Tofu

1 cup Diced Tomatoes (240g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 cup Fresh Spinach (30g)

2 cups Low Sodium Vegetable Broth (480g)

Spices (Cumin, Paprika, Turmeric, Cayenne Pepper) - 1 teaspoon total

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a large pot, heat a splash of water or a minimal amount of oil if desired and sauté the diced onion until translucent.

  • 3

    Add the minced garlic and grated ginger, and continue to sauté until fragrant.

  • 4

    Stir in the red lentils and spices (cumin, paprika, turmeric, and a pinch of cayenne) to coat the onions and garlic.

  • 5

    Pour in the vegetable broth and diced tomatoes, then bring to a simmer.

  • 6

    Allow the stew to simmer for about 15-20 minutes or until the lentils are tender.

  • 7

    Cube the extra firm tofu and add it along with the chickpeas. Simmer for an additional 5-7 minutes to heat through.

  • 8

    Stir in the fresh spinach until wilted.

  • 9

    Taste and adjust seasonings as needed, then serve hot.

Hearty Spiced Red Lentil Stew

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

Hearty Spiced Red Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Red Lentil Stew

A warming bowl of red lentil stew infused with aromatic spices, tender chickpeas, and cubes of protein-rich tofu, simmered with tomatoes, onions, garlic, and fresh ginger. Finished with a handful of spinach for a burst of color and nutrients, this hearty dish is both comforting and satisfying.

NUTRITION

577kcal
Protein
38.5g
Fat
8.3g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Red Lentils (200g)

1/2 cup cooked Chickpeas (82g)

100g Extra Firm Tofu

1 cup Diced Tomatoes (240g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 cup Fresh Spinach (30g)

2 cups Low Sodium Vegetable Broth (480g)

Spices (Cumin, Paprika, Turmeric, Cayenne Pepper) - 1 teaspoon total

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a large pot, heat a splash of water or a minimal amount of oil if desired and sauté the diced onion until translucent.

  • 3

    Add the minced garlic and grated ginger, and continue to sauté until fragrant.

  • 4

    Stir in the red lentils and spices (cumin, paprika, turmeric, and a pinch of cayenne) to coat the onions and garlic.

  • 5

    Pour in the vegetable broth and diced tomatoes, then bring to a simmer.

  • 6

    Allow the stew to simmer for about 15-20 minutes or until the lentils are tender.

  • 7

    Cube the extra firm tofu and add it along with the chickpeas. Simmer for an additional 5-7 minutes to heat through.

  • 8

    Stir in the fresh spinach until wilted.

  • 9

    Taste and adjust seasonings as needed, then serve hot.