Creamy Lentil and Spinach Stew with Cottage Cheese

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

Creamy Lentil and Spinach Stew with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Cottage Cheese

A comforting vegetarian stew featuring hearty red lentils simmered in a savory tomato and vegetable broth, enlivened with aromatic onions, garlic, and spinach. Finished with a luscious swirl of low‐fat cottage cheese and a touch of olive oil, this dish offers a satisfying balance of flavors and textures in every spoonful.

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NUTRITION

506kcal
Protein
32.9g
Fat
24.5g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (~150g)

0.5 cup low-fat cottage cheese (~113g)

2 cups baby spinach (~60g)

0.5 cup diced tomatoes (~120g)

1/4 medium yellow onion (~40g)

1 garlic clove

1 cup vegetable broth (240ml)

1.5 tbsp extra virgin olive oil

1 tsp cumin powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, heat the extra virgin olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Stir in the cumin powder, then add the rinsed lentils. Sauté for another minute to toast the spices lightly.

  • 4

    Pour in the vegetable broth and diced tomatoes. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils are tender.

  • 5

    Add the baby spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Ladle the stew into a bowl and top with a dollop of low-fat cottage cheese.

  • 7

    Serve warm and enjoy this hearty, creamy vegetarian stew.

Creamy Lentil and Spinach Stew with Cottage Cheese

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

Creamy Lentil and Spinach Stew with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Cottage Cheese

A comforting vegetarian stew featuring hearty red lentils simmered in a savory tomato and vegetable broth, enlivened with aromatic onions, garlic, and spinach. Finished with a luscious swirl of low‐fat cottage cheese and a touch of olive oil, this dish offers a satisfying balance of flavors and textures in every spoonful.

NUTRITION

506kcal
Protein
32.9g
Fat
24.5g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (~150g)

0.5 cup low-fat cottage cheese (~113g)

2 cups baby spinach (~60g)

0.5 cup diced tomatoes (~120g)

1/4 medium yellow onion (~40g)

1 garlic clove

1 cup vegetable broth (240ml)

1.5 tbsp extra virgin olive oil

1 tsp cumin powder

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    In a medium pot, heat the extra virgin olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Stir in the cumin powder, then add the rinsed lentils. Sauté for another minute to toast the spices lightly.

  • 4

    Pour in the vegetable broth and diced tomatoes. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the lentils are tender.

  • 5

    Add the baby spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Ladle the stew into a bowl and top with a dollop of low-fat cottage cheese.

  • 7

    Serve warm and enjoy this hearty, creamy vegetarian stew.