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 lentils, chickpeas, and fresh spinach simmered in a fragrant blend of cumin, coriander, and turmeric with a hint of tomato. This stew is hearty enough for dinner yet light and balanced for breakfast or lunch, offering comforting spices in every spoonful.

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NUTRITION

492kcal
Protein
32.2g
Fat
9.3g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (~100g)

1/2 cup canned chickpeas (~82g)

1/2 cup diced tomatoes (~120g)

1 cup fresh spinach

1/4 medium yellow onion, diced (~40g)

1 garlic clove, minced

1 cup vegetable broth

1 tsp olive oil

2 tbsp plain nonfat Greek yogurt

1 tsp cumin

1 tsp coriander

1 tsp turmeric

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PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the cumin, coriander, and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, canned chickpeas, and diced tomatoes to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Let the stew simmer for about 20-25 minutes, or until the lentils are tender and the flavors are well melded. Stir occasionally to prevent sticking.

  • 6

    In the last 5 minutes of cooking, fold in the fresh spinach so it wilts into the stew.

  • 7

    Adjust seasoning with salt and pepper to taste if desired.

  • 8

    Serve the stew hot, topped with a drizzle of plain nonfat Greek yogurt for creaminess.

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 lentils, chickpeas, and fresh spinach simmered in a fragrant blend of cumin, coriander, and turmeric with a hint of tomato. This stew is hearty enough for dinner yet light and balanced for breakfast or lunch, offering comforting spices in every spoonful.

NUTRITION

492kcal
Protein
32.2g
Fat
9.3g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry red lentils (~100g)

1/2 cup canned chickpeas (~82g)

1/2 cup diced tomatoes (~120g)

1 cup fresh spinach

1/4 medium yellow onion, diced (~40g)

1 garlic clove, minced

1 cup vegetable broth

1 tsp olive oil

2 tbsp plain nonfat Greek yogurt

1 tsp cumin

1 tsp coriander

1 tsp turmeric

PREPARATION

  • 1

    Rinse the red lentils under cold water and set aside.

  • 2

    In a medium pot, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the cumin, coriander, and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the red lentils, canned chickpeas, and diced tomatoes to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Let the stew simmer for about 20-25 minutes, or until the lentils are tender and the flavors are well melded. Stir occasionally to prevent sticking.

  • 6

    In the last 5 minutes of cooking, fold in the fresh spinach so it wilts into the stew.

  • 7

    Adjust seasoning with salt and pepper to taste if desired.

  • 8

    Serve the stew hot, topped with a drizzle of plain nonfat Greek yogurt for creaminess.