Lentil and Chickpea Stew with Spinach and Grilled Zucchini

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

Lentil and Chickpea Stew with Spinach and Grilled Zucchini

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Zucchini

Savor this hearty vegan stew where tender lentils and chickpeas meld with fresh spinach and rich diced tomatoes, then topped with silky cubes of firm tofu. It’s paired with smoky grilled zucchini to round out a satisfying dinner that's both vibrant in flavor and balanced in macros.

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NUTRITION

534kcal
Protein
40.3g
Fat
7.7g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 cup raw spinach (30g)

1 medium zucchini (196g)

1/2 cup diced tomatoes (123g)

1 cup vegetable broth (240g)

1/4 medium onion (40g)

2 cloves garlic (6g)

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PREPARATION

  • 1

    Heat a drizzle of oil in a pot over medium heat. Sauté the quartered onion and minced garlic until fragrant and translucent.

  • 2

    Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer.

  • 3

    Stir in the cooked lentils and chickpeas. Allow the mixture to simmer gently for about 10 minutes so the flavors meld.

  • 4

    Gently fold in the raw spinach and cubed firm tofu. Let it heat through for an additional 3-5 minutes.

  • 5

    Meanwhile, preheat a grill or grill pan over medium-high heat. Slice the zucchini lengthwise if desired, and grill until tender with nice char marks, about 3-4 minutes per side.

  • 6

    Ladle the hearty stew into bowls and serve with the grilled zucchini on the side. Enjoy your warm, nutrient-packed vegan dinner!

Lentil and Chickpea Stew with Spinach and Grilled Zucchini

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

Lentil and Chickpea Stew with Spinach and Grilled Zucchini

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Zucchini

Savor this hearty vegan stew where tender lentils and chickpeas meld with fresh spinach and rich diced tomatoes, then topped with silky cubes of firm tofu. It’s paired with smoky grilled zucchini to round out a satisfying dinner that's both vibrant in flavor and balanced in macros.

NUTRITION

534kcal
Protein
40.3g
Fat
7.7g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked chickpeas (82g)

100g firm tofu

1 cup raw spinach (30g)

1 medium zucchini (196g)

1/2 cup diced tomatoes (123g)

1 cup vegetable broth (240g)

1/4 medium onion (40g)

2 cloves garlic (6g)

PREPARATION

  • 1

    Heat a drizzle of oil in a pot over medium heat. Sauté the quartered onion and minced garlic until fragrant and translucent.

  • 2

    Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer.

  • 3

    Stir in the cooked lentils and chickpeas. Allow the mixture to simmer gently for about 10 minutes so the flavors meld.

  • 4

    Gently fold in the raw spinach and cubed firm tofu. Let it heat through for an additional 3-5 minutes.

  • 5

    Meanwhile, preheat a grill or grill pan over medium-high heat. Slice the zucchini lengthwise if desired, and grill until tender with nice char marks, about 3-4 minutes per side.

  • 6

    Ladle the hearty stew into bowls and serve with the grilled zucchini on the side. Enjoy your warm, nutrient-packed vegan dinner!